FRAGRANT COCONUT RICE

FL038: MANDALAY
Cranuary 24, 2021

This is a richer relative of the Coconut Turmeric Rice we made back in FL016: Bayou La Batre during the summer of 2020’s rice bender.

Goal: fancy rice
Yield: about 3 cups
Leftover strategy: due to the fat content, this reheats shockingly well in the microwave

LET US ROLL

  • 2 cups jasmine rice

  • 1 tablespoon peanut or vegetable oil

  • 1 large shallot, minced

  • 1 clove

  • 1 cinnamon stick

  • 1/4 teaspoon turmeric

  • 1 cup coconut milk

  • 1 2/3 cups water

  • 1 1/2 teaspoons kosher salt

 

Wash the rice in a few changes of water and drain.

In a small pot, heat the oil and saute the minced shallot, clove, cinnamon stick, and turmeric until the shallot turns limp and translucent, about 3 minutes. Add the rice and saute another few minutes until some of the grains start to turn opaque. Stir in the coconut milk, water and salt.

Bring to a boil, then cover with a tight-fitting lid (or even the foil-and-lid method we learned in FL021: En Camino). Adjust the heat to medium-low and cook for 5 minutes. Lower it further to the lowest possible heat and cook for 15 minutes. Remove from heat (do not uncover!) and let rest 5 minutes before removing the lid.