Fragrant Coconut And Spice Rice
Description
This Indian side-dish features Oil 8 Curry leaves, Peanuts, unsalted, shelled 2 Spring onions, cut in 2 mm. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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and roughly chopped -slices 1 tb Dessicated coconut 1 ts Ground cumin 1 c Coconut milk 1/2 ts Ground cardamom 2 c Water 1/2 ts Ground turmeric 1 Lemon grass stem, 10 cm long 2 1/2 c Long grain rice 1.
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Heat oil in pan.
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Add nuts, stir until golden; stir in coconut.
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Add coconut milk and water to pan.
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Stir in lemon grass, curry leaves and spring onions.
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Bring to a boil.
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Reduce heat and simmer, uncovered, for 2 minutes.
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Add cumin, cardamom and turmeric, bring to a boil.
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Add rice, cook, uncovered, until steam holes appear at the surface.
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Cover pan with a tight fitting lid, reduce heat to very low.
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Cook for 10 minutes.
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Lift lid, check if rice is cooked, continue cooking if required.
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Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice.
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HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 203.2kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 5.4mg1%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 2.5g10%
- Sugars 1.4g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, coconut, curry, cut, fragrant, indian, leaves, oil, onions, peanuts, rice, shelled, side-dish, simmering, spice, spring, steaming, title, unsalted, vegan
