May 28, 2012

Coconut Rice

This thick, satisfying, slightly sweet rice dish has a lovely golden color and is a good counterpoint to curry. It comes from Moosewood Restaurant Cooks at Home.

Coconut Rice

1 1/4 Cup water
1 Cup white basmati rice
1/2 Cup canned coconut milk
1/2 teaspoon turmeric
small piece of cinnamon stick or a dash of cinnamon
1/4 Cup raisins

Bring water to a boil in a heavy saucepan.
Stir in the rice and everything else.
Bring back to a boil.
Stir once.
Cover, reduce heat and simmer on low for 15 minutes.
Remove from heat. Let sit a few minutes. Then fluff and serve.

No comments:

Post a Comment