Tuesday, 21 February 2017

Coconut Rice



Coconut Rice

Flaky coconut rice that makes for the perfect combination with so many delicious recipes. Rogan josh, caldin, curries that can be Indian or Thai, light or creamy it all pairs well. Chicken, fish, prawns and meat taste perfect with this fragrant rice. A vegetarian option is also just as delectable. Easy to prepare, keep it sticky or flaky the choice is yours. 




Flaky coconut rice prepared in coconut water and flash frozen fresh coconut

Serves 8 persons

Ingredients

3 tbsp oil
3 tbsp grated coconut fresh or from a frozen packet
2 inch cinnamon stick
½ tsp turmeric
2 cups washed rice
1 ½ tsp salt
1 cup water
2 cups coconut milk

In a pan heat the oil and add the grated coconut, cinnamon and turmeric. Saute for a minute and add the rice, salt and all the liquids.
Boil until the top of the rice shows. Cover tightly, lower the heat and cook for another 20 to 25 minutes until the rice is tender and flaky. 


Tips
If you like the rice 'light' and not 'creamy' add 4 cups of coconut water instead of the milk and water. The milk makes it stickier but the flavours are bolder. 

A touch of coconut vinegar will add a touch of spunk to the coconut rice. A tablespoon would be enough in the quantity and should be added just before you cover the pot and reduce the heat so the acidity of the vinegar does not hamper the cooking of the rice.

Coconut oil is also a substitute to start off the rice with. It will add to the 'pungency' of the coconut flavour. My suggestion is a combination of coconut oil and coconut water to keep that fine balance.

Adding spices like 3 Kaffir Lime leaves,  6 curry leaves/patta, 3 cardomom pods, zest, of 1 lime, 8 cloves OR 1 tsp of mustard seeds are all some suggestions that compliment this dish. Pick your favourites and match it to the curry or stew you plan on serving with this rice.

Some suggestions to serve up with this rice are

Read more about Parsi Food and its origins and history in the cookbook

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