BASMATI RICE IN COCONUT MILK
Steps:
- Wash the rice and put it in a sieve to drain. Heat a pan with a tight fitting lid on medium high heat. Put in a tablespoon of the vegetable oil, and then when hot, the whole mustard seeds, and when they sputter -the cumin seeds. If you have some dried or fresh curry leaves - now is the time to put some (5 to 10) in. Add the chopped onion, stir it around allowing it to pick up some brown flecks (about 2-3 minutes). Add the drained rice, and stir it around in the onion flavored oil, and toast it for another 2 - 3 minutes. Pour in the coconut milk and water, and add the salt. Bring to a boil, give it a stir, cover, turn heat on low (1 or 2 on an electric stove, the lowest it will go on a gas stove) and let it cook undisturbed for about 20 minutes. Turn off heat. Let rest for another 5 minutes or so. Fluff with a fork. If there is a lot of moisture on the lid - place a dish towel between the lid and the pan and leave for another 5 minutes or so. Serve with curry of your choice. You can customize this by adding whole or chopped green chilies / finely chopped or shredded ginger etc with the onions. You can garnish it with crisp fried onion and /or nuts (fry them in the oil and remove to a paper lined plate before adding in the mustard seeds) What with the interest in turmeric these days - you can add around 1/2 tsp turmeric as the onions are frying and you will end up with yellow colored rice
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Julissa Castano
jcastano@yahoo.comThe rice was a bit too mushy for my taste. I think I would have preferred it to be a little more al dente.
al0mgir Sardar
sardar-al0mgir@hotmail.co.ukI wasn't a big fan of the coconut milk flavor. I think I would have preferred a more traditional basmati rice recipe.
Sohag lslam
lslams24@hotmail.comThis recipe is a bit pricey, but it's worth it. The high-quality ingredients really make a difference in the flavor.
madushanika yatigammana
yatigammanam62@hotmail.comI love that this recipe is gluten-free. It's a great option for people with celiac disease or gluten sensitivity.
Rhys Cedrick
cedrick-rhys45@gmail.comThis is a great recipe for vegetarians and vegans. It's packed with flavor and protein.
Nolwazi Nzama
n@yahoo.comI made this recipe for a potluck, and it was a huge hit! Everyone loved the unique flavor of the coconut milk.
Yaqeen Koopman
y_koopman6@yahoo.comThis recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Hayu Abdu
ahayu@gmail.comI highly recommend this recipe to anyone who loves coconut milk.
Umubyeyi Gisele
giseleu@yahoo.comThis recipe is a keeper! I will definitely be making it again.
Puja Nepal
n42@aol.comThis is the best basmati rice recipe I've ever tried. The coconut milk makes it so creamy and delicious.
Jim Norgard
norgard35@yahoo.comI love the simplicity of this recipe. It's easy to make, and the results are amazing.
Marchelle Powell
marchelle.powell12@aol.comI followed the recipe exactly, and the rice came out perfect. It was fluffy and tender, and the coconut milk sauce was rich and flavorful.
Nouman ellahi
e.nouman@hotmail.comThis was my first time cooking basmati rice, and it turned out great! The coconut milk added a delicious creaminess to the rice, and the spices gave it a nice kick.
Mac Gibson
gibson_mac@hotmail.comI've made this recipe several times now, and it's always a hit with my family and friends. The coconut milk gives the rice a wonderful flavor and aroma.
Ninah Keyz
keyz@hotmail.comThis basmati rice recipe is a must-try for coconut milk lovers! The rice cooks to perfection in the creamy sauce, and the flavors are so rich and satisfying.