Rice in coconut milk
8 servings
80 minutes
Rice in coconut milk is a delicate and aromatic dish of Chinese cuisine that combines the richness of spices with the softness of coconut milk. This recipe originates from the southern regions of China, where coconut milk is used to impart a special flavor to dishes. Spicy ginger, garlic, and turmeric create a warm, comforting palette of flavors, while carrots add a light sweetness and brightness. Basmati rice absorbs all the aromas and becomes fluffy and crumbly, with cilantro adding freshness. Rice in coconut milk pairs wonderfully with vegetable and meat dishes and can also serve as a light standalone dinner. It's an ideal choice for those who appreciate exotic notes and a comforting texture. Enjoy your meal!
1
Rinse the rice and leave it in a colander to drain.
- Basmati rice: 300 g
2
Finely chop the onion, carrot, garlic, and ginger.
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 4 cloves
- Grated ginger: to taste
3
In a thick-bottomed saucepan or pot, heat 2 tablespoons of vegetable oil. Add onion, garlic, and ginger, and sauté for about 3-4 minutes, stirring.
- Onion: 1 head
- Garlic: 4 cloves
- Grated ginger: to taste
4
Add the carrot and fry for another 5 minutes. Put turmeric in the saucepan and fry for another 1 minute.
- Carrot: 1 piece
- Turmeric: 0.5 teaspoon
5
Pour in the coconut milk. Bring to a boil and let simmer on low heat with the lid on for 10 minutes.
- Coconut milk: 200 ml
6
We add rice and pour in water.
- Basmati rice: 300 g
- Water: 450 ml
7
Bring to a boil over high heat, then reduce the heat to minimum and cook covered until all the liquid is absorbed and the rice is soft. If the liquid evaporates before the rice is cooked, add boiling water in small portions.
- Water: 450 ml
8
Sprinkle the cooked rice with finely chopped cilantro and serve.
- Salt: to taste
