Source: Pat in NoCA
1-1/2 c brown Basmati rice (I use white Jasmine rice)
½ c sweetened shredded coconut, toasted in the oven
1 T fresh ginger root, chopped
1 T jalapeno pepper with seeds, chopped
3 T vegetable oil
3 c chicken broth
1 can coconut milk
salt
1 c (packed) cilantro leaves, chopped
½ c onion, chopped
1 T lime juice (more to taste)
If using brown rice, wash and soak 30 minutes. Cook ginger and jalapeno in oil until fragrant. Add rice and sauté 2 minutes. Add salt to taste. Add broth and coconut milk and cook covered until liquid is absorbed. Fluff rice.
Meanwhile process together: oil, coconut, lime juice, cilantro, onions and a bit of salt. Mix this into the rice and serve.
1-1/2 c brown Basmati rice (I use white Jasmine rice)
½ c sweetened shredded coconut, toasted in the oven
1 T fresh ginger root, chopped
1 T jalapeno pepper with seeds, chopped
3 T vegetable oil
3 c chicken broth
1 can coconut milk
salt
1 c (packed) cilantro leaves, chopped
½ c onion, chopped
1 T lime juice (more to taste)
If using brown rice, wash and soak 30 minutes. Cook ginger and jalapeno in oil until fragrant. Add rice and sauté 2 minutes. Add salt to taste. Add broth and coconut milk and cook covered until liquid is absorbed. Fluff rice.
Meanwhile process together: oil, coconut, lime juice, cilantro, onions and a bit of salt. Mix this into the rice and serve.
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