Coconut Rice

  • 2 cups white basmati rice
  • 1 14 oz can coconut milk
  • 1/4 cup chopped cilantro leaves, stems reserved
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup dried currants
  • 1/4 cup shredded, toasted coconut
  • Zest of one lime
  • Lime juice to taste
  • Kosher salt and fresh cracked black pepper

Pour the coconut milk into a liquid measuring cup and add enough water so the volume totals 3 1/4 cups.  Combine this liquid with the rice in a medium sauce pan.  Add a few cilantro stems, cover and place over medium heat.  Bring the rice to a boil and then reduce to a simmer.  Cook the rice until the water has been totally absorbed.  Remove from the heat, fluff with a fork, replace the cover and set aside to steam for 5-10 minutes.  When the rice has steamed, add the remaining ingredients, seasoning to taste with salt, pepper and lime juice and serve immediately.

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