Friday, March 10, 2017

Coconut Turmeric Rice

This is a wonderfully aromatic, colorful rice dish and that goes well with roasted chicken or lamb.

It also pairs extremely well with Colleen's Turmeric Carrot Soup.   Just add a big scoop of it to the bottom of your bowl before pouring the hot soup over the top.  (Leave out the rice and butter in her recipe.)

Both Tom and I have learned that hard way that turmeric stains your hands and cutting boards, so beware when you are grating it.

And don't skip the step of washing the rice or the dish will be wet and sticky.  We also learned that the hard way.

Prep time is a little longer because you soak the raisins in hot coconut milk before adding the rice.
Coconut Turmeric Rice
(From Fine Cooking, Diana Andrews, Dec 2016)

Serves 4 

1 cup basmati rice
1 13.5 ounce can unsweetened coconut milk (light is okay)
1 ounce fresh turmeric, peeled and grated (about 2.5 T.)
1/4 t. salt
1/2 t. light brown sugar
1/8 t. ground cinnamon
Pinch ground cardamom
1/3 cup golden raisins
1/2 t. crushed red pepper flakes
1/3 cup coarsely chopped salted pistachios (you can use less)
Grate the fresh turmeric.  It will stain
Rinse the rice in a medium-mesh strainer under cool running water, swishing it by hand occasionally, until the water runs clear.

Shake the can of coconut milk well.
In a 4 quart saucepan, combine the coconut milk, turmeric, 1/4 t. salt, sugar, cinnamon, and cardamom.  Stirring frequently, bring the milk to a gentle boil over medium heat.
Remove the pan from the heat, add the raisins, and let steep for 20 minutes.
Return to a low boil, reduce the heat to low, and stir in the rice and pepper flakes.

Cover and cook until all of the liquid is absorbed, 10 to 12 minutes.

Remove the pan from the heat and let the rice stand, covered for 8 to 10 minutes.
Fluff with a fork, then serve topped with the pistachios.


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