I first had a version of this recipe at a recent yoga retreat, Talya our Ayurvedic chef, served it for one of our dinners. I have made my own modifications, of course, mostly to make it quicker.
Curried Coconut Rice
2 cups white basmati/jasmine rice or 1 cup brown basmati rice
2 tablespoons coconut oil
1 teaspoon brown mustard seeds*
1 teaspoon whole cumin seeds *
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground tumeric
3/4 cup coconut milk
1 1/2 cup water
1 teaspoon salt
3 tablespoons unsweetened shredded coconut
* I love having these whole spices in my cupboard, if you don't have them use ground cumin and skip the mustard. I'm sure it will still be tasty.
1) In a small saucepan or caste iron skillet, melt the coconut oil and add the spices, both whole and ground. Cook over medium heat for 2-3 minutes, stirring to keep from burning. Set aside.
|Here are all the spices before cooking.|
If you don't have a rice cooker at this point you will place the water, coconut milk and salt into a pot and bring to a boil.
4) Place the rice, coconut, cooked spices into your boiling water/coconut milk. Stir well, cover and simmer for 45 minutes for brown rice and 20-25 minutes for white rice. Remove from heat and allow to sit for 10 minutes before serving. Salt to taste.
Place the rice, coconut, cooked spices, water and coconut milk into your rice cooker and turn it on. Once it is done, allow to sit for 10 minutes before serving. Salt to taste.
5) Gently mix it around a bit and serve.