Wednesday, December 13, 2006

Fragrant Coconut and Spice Rice Recipes

Ingredients :
1 tablespoon oil
½ cup unsalted peanuts, shelled and roughly chopped
1 tablespoon desiccated coconut
1cup coconut milk
2 cups water
stem of lemon grass, 10 cm long

How to make :
1. Heat oil in pan add nuts, stir until golden ; stir in coconut.
2. Add coconut milk and water to pan. Stir lemon grass, curry leaves and spring onions, bring to the boil. Reduce heat, simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to the boil. Add rice, cook uncovered, until steam holes appear at the surface.
3. cover pan with a tight fitting lid, reduce heat to very low, cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required.

Note :
Basmati or jasmine rice can be used instead of long grain rice is cooking, as all the steam will escape, resulting in gluggy rice.

HINT :
The curry leaf is native to south east Asia and as its name suggest lend a rich, curry – like flavour to Asian dishes.

Preparation time : 5 minutes
Cooking time : 20 minutes
Serve 4.

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