Brown Basmati With Coconut, Almonds And Currants
Published October 14, 1997
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
1 ½ cups well-seasoned chicken stock
1 ¾ cups unsweetened regular or ''lite'' coconut milk
1 ½ tablespoons butter or vegetable oil
¼ cup finely diced onion
¼ teaspoon salt, or more to taste
1 ¼ cups brown basmati rice
1 ½ teaspoons curry powder
¼ teaspoon cayenne pepper
2 bay leaves
½ cup currants
¼ cup sliced almonds
¼ cup shredded unsweetened coconut
Nutritional analysis per serving (4 servings)
68 grams carbs; 3 milligrams cholesterol; 614 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 23 grams saturated fat; 36 grams fat; 5 grams fiber; 301 milligrams sodium; 11 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
- Step 2
Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and ¼ teaspoon salt and cook over low heat until onion is transparent.
- Step 3
Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
- Step 4
While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
- Step 5
Fold almonds and coconut into the rice. and serve.
Private Notes
Comments
Everyone loved this. I didn't have coconut shreds but otherwise followed recipe closely.