The fluffiest basmati rice cooked in coconut milk and flavoured with curry spices. This complex carbohydrate choice is the perfect accompaniment to your lunch or dinner.
Author Arman @ thebigmansworld
1cupbasmati ricewhite or brown
1cuplight canned coconut milk
2/3cupwatercan sub for chicken stock if not Vegan/Vegetarian
In a small/medium sized pot, combine the coconut milk and water and bring to the boil.
One boiling, add the rice to the boiling water and stir several times. Add the turmeric, sea salt, cumin and garam masala and stir once more and cover.
Once bubbles start to appear, reduce the heat to low and allow to simmer for 20-25 minutes, or until all the liquid has been absorbed. Remove rice from the pot and using a fork, fluff the rice for 30 seconds. Add the corn/peas/diced vegetables of choice and stir once more. Serve immediately.
This is the curry version. For the basic version, omit the turmeric, cumin, garam masala and added vegetables. For the Persian version, omit the cumin and garam marsala and add 1/2 tsp saffron and mix through onions. This rice can be frozen for up to 2 months.