This rice was simple to make and was a perfect accompaniment to my date night meal of spice-rubbed chicken, mango salsa, and roasted asparagus.
Some of the reviewers noted they kicked up the coconut flavor by replacing half the water with light coconut milk. I think that would be very good, but it would definitely make this quite a bit sweeter. I enjoyed the very subtle sweetness from the coconut. I doubled the amount of jalapeno and ginger and thought it gave just the right amount of punch without making any of the flavors overwhelming. I will definitely be hanging on to this recipe as a side dish for any Indian or tropical meals.
*Note–The original recipe serves ten. I halved it with a few adjustments. If you’d like to see the original recipe, follow the link to www.epicurious.com.
Cilantro Coconut Rice
adapted from recipe originally in Gourmet, April 2004
found on www.epicurious.com
1 1/2 c. basmati rice (10 oz.)
scant 1/2 c. sweetened flaked coconut
1 TBSP finely chopped peeled fresh ginger
2 TBSP finely chopped fresh jalapeño including seeds
2 TBSP vegetable oil
2 c. water
1 tsp. salt
1 c. packed fresh cilantro sprigs
3 scallions, chopped
1. Put oven rack in middle position and preheat oven to 350°F.
2. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
3. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 5 to 10 minutes. Be sure to watch coconut carefully, as it burns easily. Cool completely.
4. Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
7. While rice cooks, pulse together coconut, cilantro, scallions, and remaining tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped. Add cilantro mixture to cooked rice and stir gently until combined well.