Sunday, May 29, 2011

Cilantro Coconut Rice

This rice was really delicious...I can only imagine how much better it would have been if I'd added the jalapeño (the spiciness combined with the sweetness from the coconut...mmm). It kills me because I know I bought one, but I couldn't find it anywhere. I think I accidentally threw it away (it wouldn't be the first time I've done that with something small). I once threw out a brand new eyeliner (still in the bag from the drug store), then bought another one to replace it and accidentally threw that one away too. True story. It would be funny if it wasn't so ridiculous. (Just kidding, it's pretty funny.) Anyway, good rice!

Makes 5 servings

2 1/2 cups basmati rice (10 oz.)
1/3 cup sweetened flaked coconut
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons finely chopped fresh jalapeño, including seeds
1 1/2 teaspoons + 1 tablespoon coconut oil or vegetable oil
2 cups water (or 1 cup coconut milk + 1 cup water)
1/2 teaspoon salt
1 cup packed fresh cilantro sprigs
2 scallions, chopped (1/2 cup)

1.     Put oven rack in middle position and preheat oven to 350° F.
2.    Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
3.     Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
4.     Cook ginger and jalapeño in 1 1/2 teaspoons oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/4 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
5.     Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
6.     While rice cooks, pulse together toasted coconut, cilantro, scallions, and remaining 1 tablespoons oil and 1/4 teaspoon salt in a food processor until finely chopped.
7.      Add cilantro mixture to cooked rice and stir gently until combined well.

slightly adapted from Gourmet, April 2004
soaking the rice strengthens it (which keeps
it from breaking down during cooking)
coconut before toasting
coconut toasted
cilantro-coconut-scallions mixed
knob of ginger
ginger cooking (without the jalapeño)

cooked rice (I used brown basmati, which did take a little longer)
mixing cilantro mixture into the rice
rice ready

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