Published on December 21st, 2015 | by Andrea Bertoli0
Coconut Curry Rice: An Easy Weeknight Staple
This bowl of bright yellow yumminess is kinda a food obsession. Our local natural food stores serves a version of this on their hot bar, and one day I just decided I needed to make it at home. And now I kinda want to eat it everyday. A quick grain staple, it can be served with tofu and veggies on the side, or inside a wrap with greens and a sauce, or maybe even in summer rolls for a fun flavor mashup.
This is one of the few recipes that I choose white rice over brown rice. While there are some arguments against eating white rice, I find that it’s a nice comfort food, and when it’s served with veggies there is enough fiber to make up for that which is missing.
Brown rice is great – check out this post to get the method I use to make perfect brown rice– but it doesn’t absorb flavors like white rice. Since the hull is removed along with the bran, the white rice is sweeter and a bit more permeable. All the better for these great flavors to penetrate the grain! For this recipe I prefer stovetop, but this could easily be made in a rice cooker.
A note about curry powder: curry powder is an Indian spice blend made from turmeric, cumin, chilies, cinnamon and a variety of other spices. There are as many types of curry blends as there are families in India (that is to say, a lot!), so you just need to try them all to find which ones you like! If you know you’re a spice wuss like me, choose mild; if you’re a heat connoisseur, choose a spicy curry powder. I like the Frontier Co-op blend that I can find in the at my local natural foods store, but check your local stores and see what’s available.
Coconut Curry Rice
1 cup jasmine white rice or basmati rice
1 cup full-fat coconut milk
1 cup water
1/4 cup finely diced carrot
2 Tablespoon finely diced onion
1 Tablespoon curry powder
3/4 tsp sea salt
1 cup minced cilantro
- Rinse rice in a mesh strainer or bowl until water runs clear. Set aside.
- In a medium saucepan, combine coconut milk, water, carrot, onion, curry powder and salt. Stir to combine, and bring to a boil. Add rinsed rise and stir to combine. Reduce heat to low, cover, and let simmer for 10 minutes.
- After 10 minutes, turn off heat, but let rest on stove for 10 minutes more.
- Turn out into a bowl, and stir in cilantro. Enjoy immediately, or keep leftovers (if they last) for up to about five days.
Yield: about 2 cups rice
This post was retroactively sponsored by Janes’s Kitchen Miracles