There are as many recipes for coconut rice as tropical countries. This one has Indian, Thai and Vietnamese influences.
Ingredients
2 tablespoons cooking oil (nut oil)
1 onion (chopped, red onion)
10 ounces rice (long grain)
2 cups coconut milk
1 1⁄2 cups broth (vegetable broth)
1 teaspoon turmeric (ground, or 1 tablespoon fresh, grated)
2 clove (whole)
1 piece cinnamon (3 inch long stick)
2 leaves bay leaf
3 ounces almond (toasted)
Instructions
In a large, non-stick skillet, heat the oil and cook the onion for a few minutes.
Add the turmeric, stir and cook for a further minute. Then add the rice, give it a good stir and cook for a further 2 - 3 minutes.
Pour in the vegetable stock and coconut milk and bring to a quick boil. Add the cloves, bay leaves and cinnamon stick and immediately reduce the heat to low.
Cover and allow to cook on very low for about 20 minutes or until the rice is cooked and all liquid absorbed.
Season with soy sauce and sprinkle with toasted almonds.
Yield
5 servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes