Coconut Basmati Rice
"Goes well with curried dishes."
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄4 cups water
- 1 cup white basmati rice, rinsed well
- 1⁄2 cup coconut milk
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon salt (or to taste)
- 1 piece cinnamon stick (1 1/2 inches)
- 1⁄4 cup currants or 1/4 cup raisins
- 1 dried chili
directions
- In a saucepan, add water; bring to a boil.
- Add the rice and remaining ingredients; stir to combine.
- Return to a boil.
- Stir, cover; reduce heat to low, and simmer for 15 minutes.
- Remove cinnamon stick and dried chile.
- Stir to fluff the rice and stir.
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Reviews
-
Warning: the servings for this are of the strict half cup size variety. In real life, this was barely enough for the three of us. While the rice tasted good, it turned out much gluggier than I expected especially since there is a very similar recipe in the Moosewood cookbooks. I much prefer the drier recipe. I certainly would not simmer the rice for 15 minutes - I had to stop early to prevent burning - and would just put a lid on the pot, turn off the heat and leave it for 30 minutes. -
Great recipe, for a sweeter end product great some palm sugar through whilst cooking -
This is a lovely recipe. I served it with Ginger Honey Barbecued Pork and Asian Inspired Noodle Salad. The rice was tender and very flavorful. I just realized that I left out the turmeric.... next time. Thanks for sharing. Made for What's on the Menu? tag game. -
I kept out the Chili because this was for our entire family including young kids and it was super good. Great accompaniment to baked Salmon. -
Lovely rice. Loved the color the turmeric gave it and all the flavor. Served it with Recipe #37139.
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Tweaks
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I did have raisins so I chopped up some dried prunes and it was delicious.
