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Valentine’s Day…A day of love and we both loved this dish. I had expected it to be too sweet and too ‘cilantro’, but I was pleasantly wrong on both counts. Give this one a try; it makes a fine side dish for any meal.
Ingredients
- 3 cups basmati rice (20 ounces)
- 3/4 cup sweetened flaked coconut
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon finely chopped fresh jalapeño including seeds
- 3 tablespoons vegetable oil
- 4 cups water
- 1 teaspoon salt
- 2 cups packed fresh cilantro sprigs
- 4 scallions, chopped (1 cup)
Preparation
- Put oven rack in middle position and preheat oven to 350°F.
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, and then drain well in a sieve.
- Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
- Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until jalapeño is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes (rice will stick so keep stirring it off the bottom of the pan).
- Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
- Remove from heat and let stand, covered, 5 minutes.
- Fluff rice with a fork and transfer to a large bowl.
- While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
- Add cilantro mixture to cooked rice and stir gently until combined well.
- Plate and serve warm.
