Fragrant Coconut & Spice Rice
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
peanuts
unsalted, shelled, roughly chopped |
|
| 1 | tablespoon |
coconut, shredded (desiccated)
|
*
|
| 1 | cup |
coconut milk
|
|
| 2 | cups |
water
|
|
| 1 | x |
lemongrass
stem, 10 cm long |
*
|
| 8 | each |
curry leaves
|
*
|
| 2 | each |
onions
spring, cut in 2 mm slices |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
turmeric
ground |
|
| 2 ½ | cups |
long grain rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
peanuts
unsalted, shelled, roughly chopped |
|
| 15 | ml |
coconut, shredded (desiccated)
|
*
|
| 237 | ml |
coconut milk
|
|
| 473 | ml |
water
|
|
| 1 | x |
lemongrass
stem, 10 cm long |
*
|
| 8 | each |
curry leaves
|
*
|
| 2 | each |
onions
spring, cut in 2 mm slices |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 591 | ml |
long grain rice
|
|
Directions
Heat oil in pan. Add nuts, stir until golden; stir in coconut.
Add coconut milk and water to pan.
Stir in lemon grass, curry leaves and spring onions.
Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes.
Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface.
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.
