Coconut Basmati Rice
We don’t eat a lot of rice. We have a lot of rice. But we don’t eat a lot of rice. When we do eat it, we don’t eat it as a side dish.
Usually, it is mixed into something or is under something stewy. It serves just as a mere vehicle for some delicious entree’s road trip to our mouths.
After trying this recipe, though, that will change. This subtle, different, almost-sweet rice is worthy of nudity on my plate. It is not to be smothered in stewy-curry-sauce or drowned in soy sauce. It is perfect. Naked.
And it is also white rice. Forgive me. I will try it with brown basmati next time.
One Year Ago: Snobby Joes
Coconut Basmati Rice (4 servings, adapted from Mollie Katzen)
1 1/4 cups water
1 cup basmati rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick
1/4 cup currants or raisins (optional)
In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Let stand, covered, for 15 minutes. Remove the cinnamon stick, stir to fluff the rice and serve.
8g Fat (28% calories from fat)