Coconut rice
0
- Prep Time5 min
- Total Time5 min
- Makes4 servings
© Masterfile
Ingredients
400-mL coconut milk
1 cup basmati rice
1 tsp ground cardamom
1 cinnamon stick
1 bay leaf
1/2 tsp salt
2 green onions, thinly sliced
Instructions
Pour coconut milk into a large measuring cup and add enough water to make 2 cups (500 mL). Pour into a large saucepan and set over high heat. Add rice, cardamom, cinnamon stick, bay leaf and salt. Cover and bring to a boil. Stir and reduce heat to low. Simmer, covered, until all water is absorbed, 20 min.
When rice is cooked, remove and discard cinnamon stick and bay leaf. Stir in onions. Turn onto a platter or plates.
Nutrition (per serving)
Calories 358, Protein 5.5g, Carbohydrates 39.5g, Fat 20.7g, Sodium 301mg.
We bumped up basmati's subtle flavour by simmering it in coconut milk with cinnamon, cardamom and a bay leaf. Its newfound creamy richness marries well with the lamb.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.