BROWN BASMATI WITH COCONUT, ALMONDS AND CURRANTS

Brown Basmati With Coconut, Almonds And Currants image

Provided by Florence Fabricant

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 1/2 cups well-seasoned chicken stock
1 3/4 cups unsweetened regular or ''lite'' coconut milk
1 1/2 tablespoons butter or vegetable oil
1/4 cup finely diced onion
1/4 teaspoon salt, or more to taste
1 1/4 cups brown basmati rice
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 cup currants
1/4 cup sliced almonds
1/4 cup shredded unsweetened coconut

Steps:

Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and 1/4 teaspoon salt and cook over low heat until onion is transparent.
Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
Fold almonds and coconut into the rice. and serve.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 295 milligrams, Sugar 15 grams, TransFat 0 grams