Coconut Basmati Rice
serves 2-4
The coconut milk makes this rice a much richer side - you can elect to use the reduced-fat coconut milk if there is a concern about calories.
1 cup basmati rice
2 teaspoons vegetable oil
2 cups canned coconut milk
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
prep: 5 minutes
total: 40 minutes
sieve
medium saucepan
can opener
1. Rinse the rice in a sieve until the water runs clear. Drain it well. Heat the oil in a medium saucepan over medium-high heat. When it's hot and shimmering, add the rice and cook, stirring often, until it changes color, 2-4 minutes.
2. Stir in the coconut milk, salt and pepper. Bring the rice to a boil, then reduce the heat to low and cover. Simmer the rice gently until all of the liquid has been absorbed, 15-25 minutes.
3. Take the pan off the heat and set it aside for 5 minutes to let it steam. Uncover the rice and fluff it with a fork.
2. Stir in the coconut milk, salt and pepper. Bring the rice to a boil, then reduce the heat to low and cover. Simmer the rice gently until all of the liquid has been absorbed, 15-25 minutes.
3. Take the pan off the heat and set it aside for 5 minutes to let it steam. Uncover the rice and fluff it with a fork.
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