Tuesday, July 5, 2011

Indian inspired Coconut rice


1  -  medium  diced onion
1  - diced  red pepper
½ cup -  frozen  peas
1 tsp.  - curry powder
1 tsp. -  salt
1 ½ cup - coconut milk
2 cups - Basmati rice rinsed and drained
1 1/2 - cup water
Olive oil
1-   diced Portobello mushroom
 
Fry the onions and pepper and mushrooms in olive oil  until they start to soften.
Stir in the curry powder.
Stir in the peas and turn off the heat.
After soaking the rice , drain the rice then add to the vegetables, stir well.
Mix  coconut milk with ¾ cup cold water and 1 teaspoon of salt.
Pour the coconut milk mixture into the rice stir well.
Place a lid on and bring to the boil then turn down to the lowest heat for 12 minutes.

Do not remove the lid.

After 12 minutes lift the lid briefly stir the rice only a little, pour in 3/4 cold water place the lid straight back on.

Turn the heat up on high for 10 seconds then back down to the lowest heat for 13 minutes being sure not to remove the lid while it is cooking.  After 13 minutes turn off the heat remove the lid and fluff with a fork.

Serve the rice directly on to the plate or lightly spoon some rice into a small bowl place a plate on top of the small bowl and turn upside down.
  Inspired by Jeenas Kitchen