
How To Make Coconut Basmati Rice
Coconut basmati rice is not usual coconut rice. This one is savory made with fresh herbs and spices perfect to be paired with a curry dish.
Serves:
Ingredients
- 3tbspcoconut oil,for vegan option, ghee, or clarified butter
- 1cuponion,finely chopped
- 1garlic clove,minced
- 1tspsalt
- ⅛tspcayenne
- 2cupsbasmati long grain rice
- ½cupcoconut,unsweetened, grated
- 2cupscoconut water,unsweetened
- 1¾cupsplain water
- 3cardamom pods
- 5cloves,whole
- 1cinnamon stick
Instructions
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Cook chopped onions, add garlic, cayenne, salt. Melt coconut oil, ghee, or clarified butter in a medium sauté pan on medium-low heat.
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Add the finely chopped onion and cook until golden for 8 to 10 minutes. Add the garlic, cayenne, and salt, and cook a minute more.
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Add the rice. Stir the rice into the onion mixture to coat with the oil or butter and cook for 3 more minutes, stirring occasionally.
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Add coconut, coconut water, water, spices, simmer, and cover: Add the grated coconut to the rice onion mixture and stir in the coconut water and the water.
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Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer. Lower the heat to low, cover, and simmer gently for 15 minutes.
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Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes.
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Remove lid and remove cardamom pods, cloves, and cinnamon. Fluff with a fork.
Nutrition
- Calories: 335.83kcal
- Fat: 9.67g
- Saturated Fat: 8.13g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.63g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 56.48g
- Fiber: 3.06g
- Sugar: 3.73g
- Protein: 5.56g
- Sodium: 480.34mg
- Calcium: 52.42mg
- Potassium: 340.97mg
- Iron: 1.03mg
- Vitamin A: 0.86µg
- Vitamin C: 4.34mg
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