COCONUT RICE
I had some leftover coconut milk after making a recent Indian dish and thought, "What the heck; let's add some to the rice as it cooks!" What came out is now a real favorite of mine!
Provided by David J Rust
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage.
- Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously!
- Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. Put on the lid and cook for 13 minutes.
- When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
- Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
Nutrition Facts : Calories 317.3, Fat 14.9, SaturatedFat 9.6, Sodium 294.6, Carbohydrate 40.6, Fiber 2.8, Sugar 4, Protein 6.4
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