Malabar Coconut Rice

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Basmati rice
1 1/2 tablespoons	22ml	Mild vegetable oil
1/4 cup	59ml	Whole cashews
1/2 teaspoon	2.5ml	Mustard seeds
1		Fresh hot green chiles - (stemmed), slit lengthwise
10		Fresh kari leaves
2 cups	474ml	Coconut milk
3/4 cup	177ml	Water
3/4 teaspoon	3.8ml	Salt
2 tablespoons	30ml	Grated fresh coconut - for garnish

Recipe Instructions

Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size saucepan over moderate heat. Add the cashews and fry until lightly browned, 4 to 5 minutes. Remove with a slotted spoon and set aside. Add the mustard seeds to the pan; when the seeds begin to sizzle and splutter, add the chiles and kari leaves. Cook, stirring, for 1 minute, then add the rice. Stir and fry until the rice grains are glistening and coated with oil, about 5 minutes. Mix together the coconut milk and water; add to the rice, sprinkle in the salt and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let the rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a heated serving dish and garnish with fried cashews and coconut. Serve hot, warm or at room temperature.

Source:
"The Fabled Rices Of India: Traditional rice dishes" Copyright: "1998-Jun San Francisco Chronicle"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.