This weeks theme for I Heart Cooking Clubs was “Finishing Touches” which really left what we could chose wide open. Anything that was drizzled, powdered, sprinkled, or topped with something to add just that right touch to a dish. I wanted something simple and this recipe caught my eye because the last instruction in the recipe was,
“GARNISH WITH THE TOASTED COCONUT!”
Just the words I wanted to see.
- 1 cup Basmati rice
1 1/4 cups chicken stock
1 cup unsweetened coconut milk
½ tsp salt
lightly toasted coconut for garnish
Combine the stock, coconut milk, and salt in a large heavy saucepan over medium-high heat and bring to a simmer. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover the pan and simmer over low heat, without stirring, for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed.
Remove from the heat and stand covered for 10 minutes, or until the rice is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Transfer the rice to bowls and garnish with the toasted coconut and serve.
This, as Curtis says, is a perfect side for any Asian dish. Since it is mild in flavor it would only enhance whatever it is served with. The rice is creamy with a touch of sweetness from the coconut and coconut milk.
The recipe is from Relaxed Cooking with Curtis Stone on page 220.
For more garnishing;, sprinkling, powdering check with I Heart Cooking Clubs – Finishing Touches.