Ingredients: |
Ingredients: 2 tablespoons unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper
2 tablespoons grated fresh ginger
1 small jalapeño, seeds and ribs removed, minced
2 cups basmati rice
3 cups chicken stock
1 cup unsweetened full-fat coconut milk
1/2 cup unsweetened shredded coconut
1 teaspoon freshly grated nutmeg
1 cup finely sliced scallions
1/2 cup farmer’s cheese
Zest of 1 lime
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Directions: |
Directions:Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
Remove from the heat and fluff with a fork. Add the scallions, farmer’s cheese and lime zest and, using a fork, gently fold in. Serve. |
This recipe for Cheesy Coconut Rice is from