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.

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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