Limes make a tasty addition to the flavors of coconut rice.
Coconut rice combines sticky long grains of rice with creamy, sweet . The result is an aromatic and satisfying starch. Because coconut rice features prominently in numerous regional cuisines around the world, recipes and cooking methods for this dish abound. South Indian versions of coconut rice add ghee, chillies, dal and curry. , the Malaysian version of coconut rice starts with a basic recipe and sometimes includes pandan leaves, lemongrass and ginger. The dish is sometimes served with anchovy sauce or banana leaves.
Instructions
1. Preheat oven to 350 degrees.
2. Place rice in colander and rinse under cold water, stirring the grains with your hand. Continue rinsing until water runs clean from the colander.
3. Place rice in large pot.
4. Add chicken stock and coconut milk to rice.
5. Drizzle vegetable oil into mixture, and add grated ginger. Stir.
6. Cook rice mixture over medium high heat until it comes to a boil.
7. Cover rice, and reduce heat to low. Continue cooking for 20 minutes.
8. Arrange shredded coconut and cashews on baking sheet while rice simmers. Bake in oven for 10 to 15 minutes, shaking pan occasionally.
9. Remove rice from burner, and allow to rest covered for five to 10 minutes.
10. Fluff rice with fork.
11. Slice limes into wedges.
12. Add coconut and cashews to rice mixture before serving. Serve with lime wedges so guests may add citrus to taste.
Tags: coconut cashews, coconut milk, coconut rice, coconut rice, Nasi Lemak, Place rice, rice mixture