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| General Category : Side Dish |
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| Food Group : Rice, Fruits |
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| Preparation Method : Boil/Simmer |
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Toasted coconut, creamy coconut milk and a little spice add lots of flavour to this rice, which makes a good accompaniment to all kinds of tropical dishes.
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Ingredients
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2 green onions |
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1 tbsp (15 mL) vegetable oil or butter |
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6 whole allspice |
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2 pieces cassia bark or 1 small stick cinnamon |
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1 bay leaf |
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1-1/2 cups (375 mL) long-grain rice |
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1 can (400 mL) coconut milk |
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1/4 tsp (1 mL) salt |
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1 Scotch bonnet (habanero) pepper |
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1/3 cup (75 mL) unsweetened shredded coconut |
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Preparation
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Separate white and green parts of onions; chop and set aside.
In saucepan over medium-high heat, heat oil; add white part of onions, allspice, cassia bark and bay leaf and fry until fragrant, 10 to 20 seconds. Add rice; fry, stirring, until rice turns opaque, 2 to 3 minutes. Add coconut milk, salt and 2 cups/500 mL water; stir lightly and bring to boil. Reduce heat to low. Place whole pepper in middle of rice; cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Remove from heat; let stand for 5 minutes.
Meanwhile, in skillet over medium-low heat, toast coconut until golden, about 5 minutes.
Using fork, fluff up rice while stirring in toasted coconut and green part of onions.
Makes 8 servings.
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Nutritional information
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Per serving: about 261 cal, 4 g pro, 15 g total fat (11 g sat. fat), 30 g carb, 1 g fibre, 0 mg chol, 83 mg sodium. % RDI: 2% calcium, 14% iron, 3% vit C, 5% folate.
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Source
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Homemakers Magazine: Summer 2006
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