Coconut Basmati Rice

We don’t eat a lot of rice.  We have a lot of rice. But we don’t eat a lot of rice.  When we do eat it, we don’t eat it as a side dish.

Usually, it is mixed into something or is under something stewy.  It serves just as a mere vehicle for some delicious entree’s road trip to our mouths.

After trying this recipe, though, that will change.  This subtle, different, almost-sweet rice is worthy of nudity on my plate.  It is not to be smothered in stewy-curry-sauce or drowned in soy sauce.  It is perfect.  Naked.

And it is also white rice.  Forgive me.  I will try it with brown basmati next time.

One Year Ago: Snobby Joes

Coconut Basmati Rice (4 servings, adapted from Mollie Katzen)
1 1/4 cups water
1 cup basmati rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick
1/4 cup currants or raisins (optional)

In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes.  Let stand, covered, for 15 minutes.  Remove the cinnamon stick, stir to fluff the rice and serve.

Per serving:
262 Calories
8g Fat (28% calories from fat)
5g Protein
44g Carbohydrate