Spicy Coconut Pilaf With Crispy Kale

Preparation

1. Step 1

   Place the rice in a large bowl and cover with lukewarm water. Using your hands, agitate the rice to remove the excess starch until the water is cloudy. Drain and repeat three or four times until the water is more clear. Cover again with water by 2 inches and soak for 30 minutes.

2. Step 2

   Heat the oven to 350 degrees. Spread the kale on a rimmed baking sheet, drizzle with 2 tablespoons of oil and season with salt to taste. Massage and toss the kale, making sure each leaf is well coated. Bake, tossing once or twice using tongs or a metal spatula, until the kale has shriveled and become crisp, 12 to 15 minutes. (Kale chips can be made 1 day ahead. Cover and store in an airtight container.)

3. Step 3

   While the kale is baking, make the coconut rice: Heat the remaining ¼ cup oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high. Add the shallots and cook, stirring occasionally, until softened and golden in spots, 4 to 6 minutes. Add the garlic, chile and ginger, and cook, stirring, until the garlic and chiles have softened but haven’t taken on any color, another minute or so.

4. Step 4

   Drain the rice well, then stir it into the pot with the coconut milk, 2½ cups water and 2½ teaspoons salt. Bring to a simmer over medium-high heat. As soon as the rice comes to a simmer, give it a few stirs to ensure the rice doesn’t stick to the bottom, then reduce heat to the lowest setting. Cover and cook, without peeking, for 25 minutes. Remove from heat and let sit (still covered) for 10 minutes.

5. Step 5

   When you’re ready to serve, fluff the coconut pilaf onto a large platter, top with half the kale chips and the cilantro, and serve the remaining chips on the side for extra crunch.