Coconut Basmati Rice

Original Recipe:

1¼ Cups water
1 Cup white Basmati Rice
½ cup coconut milk
½ tsp turmeric
¼ tsp salt
1 piece cinnamon stick (1-1 ½) inches)
¼ cup currants or raisins.
1 dried chile (optional)

In a heavy saucepan with a tight fighting, bring the water to boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick, and the optional chile.

SOURCE: Moosewood Cooks at Home.

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Tim's variation of the above for a double batch using a 14 oz. can of coconut milk:

2 ¼ cups water
1 ea. 14 oz. can of coconut milk.
2 cups rice
1 tsp.turmeric
½ tsp salt
2 pieces cinnamon stick (1-1/2 inches ea)
1 ½ cup raisins or currants
1 or 2 dried chiles

Combine all ingredients in a rice cooker. Cook until done.

While the original calls for white basmati rice, I have found that long grain white rice, long grain brown rice, as well as jasmine rice all work just fine with this recipe. Just be sure to check that the amount of liquid is appropriate for the type of rice. Not all rice uses the same proportions of liquid to rice.

NOTES:

1. Although this recipe calls for basmati rice, it will work well for other kinds of rice IF the amount of liquid is adjusted. Different types of rice require different ratios of rice to liquid.

2. My girls love this rice with soy milk.

3. This dish works really well with tomorrow's Curried Chick Peas and Tofu.