Traditional Indian rice dish: Malabar Coconut Rice

[Guest guest]

Malabar Coconut Rice

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups basmati rice

1 1/2 tablespoons mild vegetable oil

1/4 cup whole cashews

1/2 teaspoon mustard seeds

1 fresh hot green chiles -- stemmed and slit

lengthwise

10 fresh kari leaves

2 cups coconut milk

3/4 cup water

3/4 teaspoon salt

2 tablespoons grated fresh coconut -- for garnish

 

Wash, soak and drain the rice. Set aside. Heat the oil in a heavy,

medium-size saucepan over moderate heat. Add the cashews and fry until

lightly browned, 4 to 5 minutes. Remove with a slotted spoon and set

aside.

Add the mustard seeds to the pan; when the seeds begin to sizzle and

splutter, add the chiles and kari leaves. Cook, stirring, for 1 minute,

then add the rice. Stir and fry until the rice grains are glistening and

 

coated with oil, about 5 minutes.

Mix together the coconut milk and water; add to the rice, sprinkle in

the

salt and bring to a boil. Reduce heat to low, cover, and simmer until

the

rice is tender and the liquid is absorbed, about 15 minutes.

Remove from heat and let the rice stand, covered, for 5 minutes. Uncover

 

and fluff the rice with a fork. Transfer to a heated serving dish and

garnish with fried cashews and coconut.

Serve hot, warm or at room temperature. Serves 6.

 

PER SERVING: 390 calories, 6 g protein, 42 g carbohydrate, 23 g fat (16

g

saturated), 0 mg cholesterol, 280 mg sodium, 2 g fiber.

 

Cuisine:

" Indian "

Source:

" The Fabled Rices Of India: Traditional rice dishes "