Coconut rice

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Coconut rice

This is a combination of a few rice preparations, with ideas from Suvir Saran, Mark Bittman, and myself.

• 2 c basmati rice
  
• 10 fl oz coconut milk
  
• 1 tsp black peppercorns
  
• 1 tsp salt
  
• 1 c thick yogurt or kefir
  
• 1 T black mustard seeds
  
• 1 tsp tumeric
  
• 2 T butter
  

Wash the rice three times in cold water and then soak for 30 minutes. Drain the rice and add the coconut milk, peppercorns, and salt. Cook the rice, adding additional water or coconut milk if necessary (I use a rice cooker for this step and this is the right amount of liquid).

When the rice is done, mix with the yogurt or kefir.

Heat the butter, tumeric, and mustard seeds in a large heavy pot until the mustard seeds start to pop. Add the rice mixture without disturbing the layer of butter and seeds on the bottom of the pot. Use a rubber spatula to smooth the rice into an even layer.

Cover the pot, turn the heat to low, and cook for 10 minutes to make a brown, crisp layer on the bottom. Use a metal spatula to scoop out portions, inverting onto the plate.

Keywords: Main Dish, Side, Easy, Indian, Southeast Asian, Rice

( RG1861 )