COCONUT SCALLION RICE

COCONUT SCALLION RICE image

Categories Rice Side

Yield 8 servings

Number Of Ingredients 8

2 cups basmati rice, rinsed and drained well
1 tablespoon oil
¾ cup thinly sliced green onions
2 cups water
1 can (13 to 14 ounces) unsweetened coconut milk*
2 teaspoons kosher salt
Small pinch cayenne pepper
Garnish: thinly sliced green onions

Steps:

1. Preheat oven to 375 degrees. Put the very well-drained rice in a 2-quart baking dish, and set aside. 2. Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the green onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil. 3. Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with a fork. Serve immediately or serve at room temperature. 4. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap. Garnish with green onions.