Spiced Coconut Rice
Thomas J. Story
“This is a very Indian dish I grew up eating,” says Saw Naing, of Ojai’s The Dutchess restaurant—his grandmother is Muslim Indian and his father’s family is Burmese.
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
How to Make It
1
Heat the canola oil in a medium pan over medium heat. Add cumin seeds and toast until aromatic but not burnt, about 20 seconds.
2
Add mustard seeds, cinnamon, and star anise. The seeds will start to pop when they are ready.
3
Add the turmeric and golden raisins. Stir for a minute, then add coconut milk, 2 cups of water, and salt. Add rice. Bring to a boil then reduce to a simmer.
4
Cook covered for about 20 minutes.
5
Remove from heat, fluff, and garnish with cilantro.
Ingredients
⅓ cup canola oil
2 tbsp cumin seeds
1 tbsp black mustard seeds
2 sticks cinnamon
5 whole star anise pods
1 tbsp ground turmeric
¼ cup golden raisins
½ cup unsweetened coconut milk
1 cup basmati rice
2 tsp salt
cilantro for garnish
Directions
1
Heat the canola oil in a medium pan over medium heat. Add cumin seeds and toast until aromatic but not burnt, about 20 seconds.
2
Add mustard seeds, cinnamon, and star anise. The seeds will start to pop when they are ready.
3
Add the turmeric and golden raisins. Stir for a minute, then add coconut milk, 2 cups of water, and salt. Add rice. Bring to a boil then reduce to a simmer.
4
Cook covered for about 20 minutes.
5
Remove from heat, fluff, and garnish with cilantro.
Search All of Sunset's Recipes
The Latest
This Cozy Black A-Frame Is Mountain Retreat Goals
