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Nutrition Facts
Serving Size 1 (229g) Recipe makes 3 servings
Calories 360
Calories from Fat 95		(26%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 226mg		9%
Potassium 287mg		8%
Total Carbohydrate 61.6g		20%
	Dietary Fiber 3.8g	15%
	Sugars 10.7g
Protein 6.6g		13%
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Week 4

Aggiezoey

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Coconut Basmati Rice

Recipe #82971 | 25 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Mrs.Habu
Feb 3, 2004

This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.

SERVES 3 -4 (change servings and units)

Ingredients

1 1/3 cups water
1 cup basmati rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 cinnamon stick (1-inch)
1/4 cup raisins or currant

Directions

1
Bring water to the boil.
2
While water heats, rinse the rice well.
3
When water boils, stir in the rice and all of the remaining ingredients.
4
Return to a boil.
5
Stir, cover, reduce heat to low and simmer for 15 minutes.
6
Take off the heat and allow rice to rest for 10 minutes.
7
Remove the cinnamon stick, stir to fluff the rice and serve.

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Featured Reviews for This Recipe

From: Chef #184530

On Dec 14, 2007

This was super easy to make in the microwave. I kept the same water to coconut milk ratio, currants, and not having any cinnamon sticks threw a little ground cinnamon in with the rest of the ingredients and zapped it for 18 minutes. The currants plumped up beautifully. Very nice,and I'll make it again.

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From: death_by_parsnip

On Oct 20, 2006

I really love this recipe because it's so flavorful and unique. It's not one of my favorite recipes, but it's something I always enjoy very much. It's also an excellent way to use up leftover coconut milk.

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From: Sharon777

On Jan 30, 2006

Wonderful! Not overpowering spices, just perfect. I used lite coconut milk. This is certainly a "keeper".

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