This coconut rice is very fragrant from ginger, cumin seeds, and garlic. It has nutty aroma of basmati rice and a little sweetness from coconut milk. It's perfect for curry dishes or by itself!Yield: about 7 1/2 cups
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Sides, Lunch, Dinner
Cuisine: Indian-Inspired, Vegan
Servings: 6people
Author: Plant-Based Matters
Ingredients
2cupsuncooked basmati rice(we use Lotus Foods Organic Basmati Rice)
1tspcumin seeds
1/2tbspgrapeseed oil(or coconut oil)
1clovegarlicminced
2-inchknob gingerminced
1can (13.5 fl oz)full-fat unsweetened coconut milk(we use Edwards & Sons Organic Simple Coconut Milk)
1 1/2cupvegetable broth(or water)
1 1/2tspsalt
2-3bay leaves
Cilantro as a garnish(optional)
Instructions
Using a fine mesh colander, rinse basmati rice under running water until water becomes almost clear. Drain well and set aside.
Place cumin seeds in a medium pot. Turn on the heat at medium to medium high heat. Dry-roast the cumin seeds for 2-3 minutes until aromatic and dark brown. Take them out and set aside.
Place the pot back to the stove. Reduce the heat to medium. Pour grapeseed oil (or coconut oil) then add garlic and ginger. Keep stirring and cook for 2-3 minutes until lightly brown and fragrant.
Next, add coconut milk, vegetable broth (or water), salt, a half of the dry-roasted cumin seeds (1/2 tsp), bay leaves, and the rinsed basmati rice. Stir well and cover it. Turn up the heat to high heat to bring it to boil, then reduce the heat to medium low to low. Let it simmer for 20 minutes.
Remove from the heat. Keep it covered and let it stand for 5-10 minutes.
Take the bay leaves out. Fluff the rice with a fork and serve with the remaining dry-roasted cumin seeds (1/2 tsp) on top. Garnish with cilantro (optional.)