"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cilantro Coconut Rice Recipe

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This recipe for Cilantro Coconut Rice, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Friedmann
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups Basmati Rice (20oz.)
3/4 cup sweetened flaked coconut
1 TBS finely chopped peeled fresh ginger
1 TBS finely chopped fresh jalapeno, including seeds
3 TBS vegetable oil
4 cups water
1 tsp salt
2 cups packed fresh cilantro
4 green onions chopped (1cup)

Directions:
Directions:
Put oven rack in middle position and preheat to 350F.
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes. then drain well in a sieve.
Spread coconut in a shallow baking pan and toast in oven; until pale golden 10 to 12 minutes. Cool completely. Cook ginger and jalapeno in 1 TBS of oil about 2 minutes. Add rice and cook stirring until fragrant another 2 minutes. Stir in water 1/2 tsp salt and bring to a boil, covered until rice is tender and water is absorbed about 12 to 15 minutes. Remove from heat an let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a bowl. While rice cooks pulse together coconut, cilantro green onion and remaining 2 TBS of oil. and 1/2 salt in a food processor until finely chopped. Add cilantro mixture to cooked rice and stir gently until combined well.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1hr.
Personal Notes:
Personal Notes:
Soaking the rice strengthens the grains to prevent the rice from breaking down during cooking.

 

 

 

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