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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking. Ingredients:
3 cups basmati rice (20 ounces) |
3/4 cup sweetened flaked coconut |
1 tablespoon finely chopped peeled fresh ginger |
1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile) |
3 tablespoons vegetable oil |
4 cups water |
1 teaspoon salt |
2 cups packed fresh cilantro sprigs |
4 scallions, chopped (1 cup) |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. 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.
3. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
4. Cook ginger and jalapeño in 1 tablespoon 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 1/2 teaspoon 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.
5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
6. While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
7. Add cilantro mixture to cooked rice and stir gently until combined well.
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