Brown Basmati With Coconut, Almonds And Currants

Name: Brown Basmati With Coconut, Almonds And Currants
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 1/2 cups well-seasoned chicken stock; 1 3/4 cups unsweetened regular or ''lite'' coconut milk; 1 1/2 tablespoons butter or vegetable oil; 1/4 cup finely diced onion; 1/4 teaspoon salt, or more to taste; 1 1/4 cups brown basmati rice; 1 1/2 teaspoons curry powder; 1/4 teaspoon cayenne pepper; 2 bay leaves; 1/2 cup currants; 1/4 cup sliced almonds; 1/4 cup shredded unsweetened coconut

Recipe from Terrance Brennan

Adapted by Florence Fabricant

Total Time: 1 hour 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: All Color and Perfume, Rice Steps Out

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Ingredients

Yield:4 servings

1½cups well-seasoned chicken stock
1¾cups unsweetened regular or ''lite'' coconut milk
1½tablespoons butter or vegetable oil
¼cup finely diced onion
¼teaspoon salt, or more to taste
1¼cups brown basmati rice
1½teaspoons curry powder
¼teaspoon cayenne pepper
2bay leaves
½cup currants
¼cup sliced almonds
¼cup shredded unsweetened coconut

Ingredient Substitution Guide

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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.