Coconut Basmati Rice
Aromatic coconut and lemongrass flavors emanate from this, easy coconut rice, making it a great side for our curry dishes.
Prep
Measure and Combine the Liquids
Add the water and coconut milk to a bowl and whisk until blended together.
- Water⅓ cup
- Coconut Milk1 cup
Cooking Steps
1. Add the Butter to a Preheated Cookware
Preheat the pan to 300°F/ 150°C (medium- low), then add the butter and melt completely.
- Unsalted Butter1 Tbsp.
2. Add and Cook the Aromatics
Cook the shallots for 1 minute or until slightly toasted.
- Shallot(finely chopped)1 Tbsp.
- Garlic Clove(finely chopped)1
3. Add and Cook the Rice
Add the rice and cook for 1- 2 minutes or until the grains begin to turn translucent but making sure the grain don't change color.
- Basmati Rice1 cup
4. Add the Liquid, Sugar and Lemongrass and Bring the Rice to a Simmer
Add the ingreidents, the lower the temperature to 230°F/ 110°C (low) and allow the liquids to come up to a simmer.
- Liquid Mixtureall
- Lemongrass(3" piece)1
- Granulated Sugar1 tsp.
5. Place the Lid on the Cookware and Cook the Rice
Lower the temperature to 212°F/ 100°C (low), and cook the rice with the lid on for 25 minutes without opening.
6. Allow the Rice to Rest
Turn the heat off and allow the rice to rest covered, for 5 minutes.
7. Season and Fluff the Rice
Remove the lid and discard the lemongrass. Using a spatula or a fork gently fold in the kosher salt. Once seasoned, serve as desired.
- Kosher Salt¼ tsp.
Let’s Get Cooking!
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