PURPLE JASMINE COCONUT RICE RECIPE
Tthe hugely popular Burma Superstar restaurant here in San Francisco. Drive by any night of the week and you'll find a line out the door, people patiently waiting for a seat inside the modest-sized, one room dining area. Lots of praises of the samusa soup, tea leaf and rainbow salads - and you should never leave without a side...
Provided by Penny Hall
Categories Rice Sides
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Start by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water, swish the rice around (the water will get cloudy), and pour out the cloudy water. Repeat 3 times. The water might still be a bit cloudy, and that is o.k. To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir often to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, cover the pot tightly with a lid. Cook for about 15- 20 more minutes (resisting the urge to peek). Remove from heat (still covered!), and let the rice steam for another 10-15. While the rice is cooking cook up the shallots in a small frying pan over medium to medium-high heat. Too hot and you'll burn the butter instead of browning it. Add the butter to the pan, then stir in the shallots and a couple pinches of salt. Stir every few minutes letting the shallots brown increasingly until they are dark in color. Transfer to a paper towel until ready to use. I fluff the rice in the pot so I don't completely dirty up the edges of my serving bowl or platter. Transfer the rice to desired serving vessel and sprinkle with cashews and the crispy shallots. Serves 4 to 6.
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Anita Ogechi
[email protected]I love the presentation of this dish. The purple rice and the white coconut milk create a really beautiful contrast. It's perfect for a special occasion.
Leo Leonard
[email protected]This rice is a great way to use up leftover rice. I always have some leftover rice in the fridge, and this is a great way to turn it into a new and exciting dish.
Lixan Shihab
[email protected]I'm not a fan of coconut milk, so I used almond milk instead. It turned out great! The rice was still creamy and flavorful, but without the coconut taste.
Edward Chacha
[email protected]I had some trouble finding purple jasmine rice, so I used black rice instead. It turned out just as good, if not better. The black rice gave the dish a really nice nutty flavor.
Kayla Crane
[email protected]This rice is a bit too sweet for my taste, but I think that's just a matter of personal preference. I would still recommend it to others, especially if you like sweet rice dishes.
Muzi NJABULO
[email protected]I've made this rice several times now and it's always a hit. My family loves the unique flavor and texture. It's also very easy to make, which is a bonus.
Adelle Ross
[email protected]This rice is a great way to add some color and flavor to your meals. It's perfect for a side dish or even as a main course. I highly recommend it!
Yolanda Gelin
[email protected]I'm not sure what I did wrong, but my rice turned out mushy. I think I might have added too much water.
Izaan Ali
[email protected]This rice was very easy to make. I just followed the instructions on the recipe card and it turned out perfect. I served it with a spicy curry and it was delicious.
Mwai Chai
[email protected]I love the color of this rice! It's so unique and eye-catching. The flavor is also very good. I like the combination of the nutty flavor of the jasmine rice and the sweetness of the coconut milk.
Yahya Hussain
[email protected]This rice was a bit too dry for my taste. I think I would add more coconut milk next time.
Kareem Mohamed
[email protected]I'm not a big fan of coconut, but I really enjoyed this rice. The purple jasmine rice has a unique flavor that pairs well with the coconut milk. I also like the addition of pandan leaves, which give the rice a nice floral aroma.
Gulfam narejo
[email protected]This is a great recipe for a special occasion. It's easy to make and looks very impressive. I served it with grilled chicken and vegetables, and it was a big hit.
UltimoForza
[email protected]I had some trouble finding purple jasmine rice, so I used regular jasmine rice instead. The dish still turned out great, but I think the purple rice would have added a nice visual appeal.
James Munoz
[email protected]This rice was a bit too sweet for my taste, but otherwise it was very good. I think I would try using less coconut milk next time.
ttslove ttslove
[email protected]I love the combination of purple jasmine rice and coconut milk. The rice has a nutty flavor that pairs well with the sweetness of the coconut milk. I also like the addition of pandan leaves, which give the rice a nice floral aroma.
Lisa Kapili
[email protected]This dish was easy to make and turned out perfect. The rice was fluffy and flavorful, and the coconut milk added a nice creaminess. I will definitely be making this again.
Angel Cervantes
[email protected]I'm not usually a fan of coconut rice, but this recipe changed my mind. The purple jasmine rice added a unique flavor and texture that I really enjoyed.
Dailyn Brujan
[email protected]This purple jasmine coconut rice was a hit at my dinner party! The color was so vibrant and the flavor was amazing. I'll definitely be making this again.