Coconut Rice

Name: Coconut Rice
Yield: serves 6
Ingredients: 3 tablespoons olive or canola oil; 1/2 teaspoon whole peppercorns; 2/3 cup finely sliced shallots; 2 cups jasmine rice; 1 1/2 teaspoons salt; 1/2 teaspoon ground turmeric; 1 1/2 cups coconut milk from a well-shaken can mixed with an equal measure of water

December 9, 2011

This is such a soothing rice dish—slightly sweet and salty, with just a hint of black pepper. (Do not eat the peppercorns. Push them to the side of your plate. They are just for flavoring.) As the dish is South Indian, I have made it with jasmine rice, which is closer in texture to the shorter-grained rices commonly found in that region. I love to serve this with northern lamb and chicken curries, thus breaking tradition and combining north and south in an exciting new way.

Recipe notes

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