Coconut Rice
Servings Prep Time
2servings 5minutes
Cook Time
20minutes
Servings Prep Time
2servings 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Gather your ingredients. There’s nothing worse than thinking you have everything needed for the recipe, then finding out you’re missing an ingredient half way through. Disregard the oil in the picture. I was going to use it to toast the peanuts, but decided it wasn’t necessary.
  2. Side note: I have all kinds of things in my kitchen that remind me of my wonderful mom. Her wooden spoon, her ibrik and Turkish coffee cups, the tray she used to serve tea, and other items. One of those things was a small Sanka coffee jar that she used to hold spices. Like most of the women of her generation, she re-used everything! I’ve been using it as my cardamom jar. While I was gathering my ingredients for this recipe, I accidentally dropped the jar and shattered it. Not only was I sad about breaking mom’s jar, I was bummed that my freshly-ground cardamom was all over my kitchen floor (insert sad face). In the end, I substituted five cardamom pods for the powder. If you decide to do the same, just make sure you remove the pods before serving the rice.
  3. Getting back to the recipe, rinse rice and add to a medium-sized saucepan. Add water, and the remaining spices.
  4. When I opened up the can of coconut milk, it was solid on top and liquid on the bottom. In other words, it had separated. I poured it in a cup, and microwaved it for 30 seconds. It made blending it with the other ingredients a lot easier.
  5. Stir the contents of the saucepan as you bring them to a boil. You’ll notice I added a few chilis, feel free to leave them out if you don’t like your food extra spicy.
  6. Reduce the heat to low, cover, and simmer for ten minutes. After ten minutes, remove the lid and stir the rice.
  7. After stirring, cover and cook for 10 additional minutes.
  8. Meanwhile, toast almonds or peanuts in a hot pan and set aside. If you decide to use raisins, toast them along with the nuts.
  9. Fluff rice with a fork before serving. Don’t forget to remove those cardamom pods if you used them!
  10. Serve coconut rice topped with nuts, raisins (if using), and chopped cilantro. As mentioned earlier, sumac chicken goes great with this recipe, but on this particular night, I served it with slow cooked pork.

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