My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (638g)

Recipe makes 4 servings

The following items or measurements are not included below:

Thai red curry paste

Calories 1039
Calories from Fat 532 (51%)
Amount Per Serving %DV
Total Fat 59.2g 91%
Saturated Fat 43.9g 219%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 2mg 0%
Sodium 382mg 15%
Potassium 716mg 20%
Total Carbohydrate 120.0g 40%
Dietary Fiber 8.1g 32%
Sugars 51.1g
Protein 14.2g 28%

detailed view...

how is this calculated?

Coconut-Raisin Rice Pilaf

Recipe #161393 | 30 min | 10 min prep | add private note
evelyn/athens

By: evelyn/athens
Mar 24, 2006

This is a great dish to accompany all your favourite curry recipes. If you're feeling lazy, you can use canned coconut milk, but I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. This pilaf recipe was developed to accompany Curried Chicken in Coconut-Pumpkin Sauce Curried Chicken in Coconut - Pumpkin Sauce.

SERVES 4 -5 (change servings and units)

Ingredients

To make coconut milk

Directions

  1. 1
    Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
  2. 2
    Heat oil over medium heat in a medium saucepan. Add onion, garlic, ginger and red pepper paste, mashing paste into the rest of the ingredients. Cook onion mixture until softened, but not browned, about 2-3 minutes.
  3. 3
    Stir in the rice and cook in the oil, stirring, for 2 minutes. Remove saucepan from heat and add coconut milk and stock (careful - the pan will be hot!), along with the coconut and combine well. Taste liquid and add salt if you feel the stock didn’t provide enough.
  4. 4
    Return to element and bring to a rapid boil. Boil uncovered over high heat until the level of the liquid is just above the rice, about 5 minutes. Cover immediately, reduce the heat to the lowest setting, and simmer for 10 more minutes.
  5. 5
    Carefully stir in the currants, cover pot, and continue cooking over low heat another 5 minutes without lifting the lid (total cooking time = 20 minutes).
  6. 6
    Let the pilaf ‘rest’ for 10 minutes off the heat. Fluff the pilaf with a fork and serve with your favourite curry.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Susie D

On May 17, 2006

This is so good and a recipe I will make again. Such a lovely flavor. Just perfect! I served it with Coconut Chicken Fingers With 30 Minute Mango Chutney Coconut Chicken Fingers With 30 Minute Mango Chutney Thanks Ev for a keeper!!!

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Mrs B

    On Apr 23, 2006

    Mr B and I both enjoyed this great tasting dish. In fact we enjoyed it twice; I served half hot (with vegetarian sausages) and we had the rest cold as a rice salad. Very scrumptious. I'm afraid I cheated with the coconut milk, partly for speed and partly because I've never made coconut milk; but its really useful to know that I now have a well tested recipe to hand. A keeper!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: petlover

    On Feb 23, 2008

    I used jasmine rice and lite canned cocnut milk--everyone loved this-thanks for the great recipe

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: ChefDebs

    On Oct 15, 2006

    I found this wonderful recipe, searching zaar for a way to use a bag of dried coconut. I was delighted to be able to make my own coconut milk..no more canned for me from now on. In fact, evelyn you need to post just the milk recipe to save others from paying the high price of canned. Anyway, back to the recipe, i followed exactly and was delighted with the resulting pilaf..sooo fragrant. YUMMY.Thanks for posting this..you made my day LOL P.S forgot to add that i threw a few roasted pistachios on before serving

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 7 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved