Tuesday, September 18, 2007

Tropical Dinner Part 2: Coconut Coriander Rice

I'm not really sure where the inspiration for this came from; all I know is that the words coconut and coriander popped into my head when I was thinking about what to add to the rice that was going along with the rest of this tropical-ish dinner, so I decided to run with it. It worked out perfectly: the coconut milk lent a silky quality and subtle perfume and flavor of coconut to the rice, and the coriander was just the right foil - smoky and earthy - to the sweetness of the coconut.

Coconut Coriander Rice
(serves 4)

1 cup basmati rice
1 cup water
¾ cup coconut milk
¼ teaspoon salt
Heaping ¼ teaspoon ground coriander


Rinse the rice in a sieve under cold running water until the water runs clear.

Put the rice in a medium-sized saucepan along with the water and coconut milk. Cover and bring to a boil. When it comes to a boil, stir in the salt and coriander. Turn heat down to low and cook covered for about 15-20 minutes, or until the rice is tender.

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