This is mom's wonderful recipe! Such a delicious blend of flavors. She uses parsley instead of cilantro (per Dad), but the cilantro is excellent in it!
3 c rice-regular or basmati
3/4 c sweetened flaked coconut
1 T finely chopped, peeled fresh ginger
3 T oil + 1/2 c butter
3 c water
2 c coconut milk
1 t salt
2 c packed, fresh cilantro sprigs, chopped
1 c scallions, chopped (or green onions)
-Rinse rice and soak until almost clear, 30 mins. Drain well.
-Spread coconut on cookie sheet and toast in oven 350 degrees 10-12 mins. Cool.
-In large pot, saute ginger in oil and butter about 2 mins. Add rice and cook 2 mins. Stir in liquid and salt and bring to a boil. Cover and reduce heat to low. Cook covered for 20 mins. Remove from heat.
-Add onions or scallions and cilantro. Toss. You can also toss in the coconut, or sprinkle on top. The coconut is a must! So good!
-Serves 10.
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