Guest guest Posted September 11, 2002 Report Share Posted September 11, 2002 Coconut Rice Serves 4 to 6 Mild and creamy coconut milk mellows this spice-infused side dish. 6 cardamom podsor 1/4 teaspoon ground 1 tablespoon butter 1/2 large yellow onion, finely chopped 1 1/4 cups basmati or jasmine rice 1 cinnamon stick 3/4 cup unsweetened coconut milk 1 teaspoon salt 1 teaspoon sugar Fresh coconut, shelled but unpeeled, shaved, for garnish 1. Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar. 2. In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes. 3. Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 - We Remember 9-11: A tribute to the more than 3,000 lives lost http://dir.remember./tribute Quote Link to comment Share on other sites More sharing options...
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