Thursday, June 9, 2011

Coconut Rice

One of my favorite things about Indian food is the use of Basmati rice. There is just something about the smell and taste of it that I absolutely love. When I came across this recipe on Branny Boils Over, I knew I had to try it. Not only does it have my favorite rice but it also has the addition of coconut and cinnamon.

It certainly didn't disappoint. The rice is not overly sweet or coconuty (is that a word?). It's the perfect accompaniment to these rum glazed skewers of shrimp that I made (which I'll include in a seperate post) and would be a big hit at a summer BBQ.

Jason is not a big rice fan (while I could eat a bowl of buttered rice for every meal) and he ate this up. Big hit in our house!

Coconut Rice
2 cups long-grain rice (basmati rice)
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

1 comment :

  1. I am so glad you made and enjoyed this rice. There really is something special about basmati rice. Usually I stick to brown rice - this recipe is worth the special treat.


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