Rice flavored with coconut and cilantro (coriander leaves) can add some flair to a variety of dishes, not only those from Southeast Asia, like Thai curries.
Yield: 4 servings
Time: 20 minutes
Ingredients:
US MeasuresMetric
- 1 cup jasmine rice
- 2 cups water
- 3 whole garlic cloves, peeled
- 5 cardamon seeds
- salt
- 1 Tbsp finely chopped stalks of cilantro (stalks of coriander leaves)
- 2 Tbsp fresh cilantro (coriander leaves) roughly chopped
- 2 Tbsp unsweetened shredded coconut
- 200 g jasmine rice
- 500 ml water
- 3 whole garlic cloves, peeled
- 5 cardamon seeds
- salt
- 1 Tbsp finely chopped stalks of cilantro (stalks of coriander leaves)
- 2 Tbsp fresh cilantro (coriander leaves) roughly chopped
- 2 Tbsp unsweetened shredded coconut
Preparation:
Bring water to a boil in a saucepan. Add salt, garlic cloves, cardamon seeds, and the chopped stalks of cilantro (coriander). Add the rice and bring it to a boil. Reduce heat to medium-low. Cover it partially with a lid and cook for about 12-15 minutes. Just before service add shredded coconut and cilantro (coriander leaves). Fluff it up with a fork and serve.
Leave a Comment:
I invite you to join the discussion on Twitter, where you can subscribe to my newest recipes by clicking the “follow” button. If you are a Linkedin member you can contact me here.