Coconut Basmati Rice
photo by Baby Kato



- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄4 cups water
- 1 cup white basmati rice, rinsed well
- 1⁄2 cup coconut milk
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon salt (or to taste)
- 1 piece cinnamon stick (1 1/2 inches)
- 1⁄4 cup currants or 1/4 cup raisins
- 1 dried chili
directions
- In a saucepan, add water; bring to a boil.
- Add the rice and remaining ingredients; stir to combine.
- Return to a boil.
- Stir, cover; reduce heat to low, and simmer for 15 minutes.
- Remove cinnamon stick and dried chile.
- Stir to fluff the rice and stir.
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Reviews
-
Warning: the servings for this are of the strict half cup size variety. In real life, this was barely enough for the three of us. While the rice tasted good, it turned out much gluggier than I expected especially since there is a very similar recipe in the Moosewood cookbooks. I much prefer the drier recipe. I certainly would not simmer the rice for 15 minutes - I had to stop early to prevent burning - and would just put a lid on the pot, turn off the heat and leave it for 30 minutes.
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