coconut rice
photo by shimmerchk
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons minced shallots
- 2 cups jasmine rice
- 2 tablespoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 whole cinnamon stick
- 3 whole kaffir lime leaves (optional)
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 1 1⁄2 cups coconut milk
- 1 1⁄2 cups chicken stock
directions
- combine all ingredients in a rice cooker, cover and switch on.
- after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
- if using a regular pot with lid, heat oil and add shallots.
- cook until light brown and fragrant.
- add rice and stir until well coated with oil.
- stir in rest of ingredients and bring mixture to a boil.
- reduce heat to low medium and cover pot with lid.
- simmer rice undisturbed for 10-15 minutes until fully cooked.
- turn off heat and let stand 5-10 minutes.
- fluff rice and discard cinnamon stick and kaffir leaves before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I liked this recipe a lot. The rice was so moist and the leftovers were even better. I did not use any sugar or kaffir lime leaves since I didn't have any; instead I used some lime juice on the rice before I served it. Next time, I think I would use slightly less spices, since I think there might have been a bit too much and it was causing strange numbing sensation on the tongue (and not from the spiciness)
-
This was easy to make, I made it in my rice cooker. I like the concept of it but I think it uses too much turmeric. It is not too spicy, but it has too much spice, which gathers in a kind of gritty way around the rice. It could also use less coconut milk because it is a bit greasy. I tried this with light coconut milk. If I were to make this type of rice again, I would use half the spices and replace half of the coconut milk with water.
-
I really loved the flavor of this rice, it was quite lovely. I made it in my rice cooker, but I may try doing this on the stove top next time because frying the shallots first sounds quite intriguing. The lime leaves give a nice citrus touch to a lightly spicy rice with just the right amount of coconut. The flavors blend well, and nothing is too overpowering. I will definitely make this again, thanks for sharing a great recipe and hope you like the photo!
Tweaks
-
This was easy to make, I made it in my rice cooker. I like the concept of it but I think it uses too much turmeric. It is not too spicy, but it has too much spice, which gathers in a kind of gritty way around the rice. It could also use less coconut milk because it is a bit greasy. I tried this with light coconut milk. If I were to make this type of rice again, I would use half the spices and replace half of the coconut milk with water.
RECIPE SUBMITTED BY
patticakes
United States
i live in the san francisco bay area. i'm a very busy stay-at-home mom of four sons, ages 9-18. i volunteer as a baby cuddler in the intensive care nursery in a local childrens' hospital. this is very fulfilling for me and i love doing this! i have always enjoyed cooking and used alot of sunset magazine and cookbook recipes. not anymore since i've found recipezaar!!