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Toasted Coconut Cilantro Rice

Posted By Chris On May 2, 2009 @ 2:17 pm In Main Dishes | 8 Comments

This rice was fantastic! We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor. It was the perfect accompaniment to a shrimp and mango salad. I scaled down this recipe from the one posted at epicurious.

Toasted Coconut Cilantro Rice
1 cup basmati rice
1/4 cup sweetened flaked coconut
1 tsp finely chopped peeled fresh ginger
1 tsp finely chopped fresh jalapeño including seeds
3 tsp vegetable oil, divided
1 1/3 cups water
1/2 tsp salt
2/3 cups packed fresh cilantro sprigs
2 scallions, chopped (1 cup)

Put oven rack in middle position and preheat oven to 350°F.
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.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6-7 minutes. Watch carefully to make sure it doesn’t burn, then cool completely.
Cook ginger and jalapeño in 1 tsp 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 1/4 tsp 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.
Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.

3 Servings

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