06/10/2021
I was so excited when I was sent a package from I have never tried wild rice blends and I really wanted to experiment. Here is my version of the South Indian Coconut Rice using their Jasmine Thai Trio blend.
The sweet savoury combination makes it delightful for summer. You can eat it both warm and cold so this would be perfect for a picnic or a backyard hang.
INGREDIENTS
- 1.5 cup Jasmine Thai Trio rice (300 g)
- 1 can coconut milk
- 11/2 cup water
- 1 teaspoon salt
- 2 teaspoon coconut oil
- 1 medium onion thinly sliced
- 3 cloves
- 3 cardamom (seeds separated)
- 1-inch piece cinnamon
- 1 teaspoon mustard seeds
- 2 cloves garlic
- 1/2 inch piece ginger
- 2 green chillies slit
- 10- 12 Curry leaves
- 3 tablespoons cashew
GARNISH
- 1 mango chopped
- Cilantro finely chopped
METHOD
Wash and add the rice to a pot. Add 1 can of coconut milk, water, and salt. Bring it to a boil, lower the heat, cover and cook for 20 minutes or until the rice has cooked through. Spread the cooked rice out on a baking sheet and let it cool (or you can cook the rice the day before to avoid this step).
In a large sauté pan bring 1 teaspoon coconut oil to medium heat. Add thinly sliced onions and stir and coat it in oil. Lower the heat, spread the onions out evenly over the pan, and let it cook, stirring occasionally until the onions have caramelized about 8-10 minutes. Remove the onions from the pan and set them aside.
Return the sauté pan to medium heat. Add the remaining coconut oil. When hot, add mustard seeds, cloves, cinnamon, cardamom seeds, and stir. When the mustard seeds begin to pop, add in all the aromatics - ginger, garlic, curry leaves, and green chillies. And saute till everything is fragrant, about a minute. Next, add in cashew and saute till it is golden, about 2 minutes.
Add the cooled rice and half of the caramelized onions. Stir till the rice begins to crisp up a bit, about 3-4 minutes. Garnish with remaining caramelized onions, chopped cilantro, and freshly cut mangoes.
🇨🇦
