RECIPES

Coconut Rice

A lovely light fluffy rice using coconut milk. Wonderful served with a lentil or vegetarian curry. Equally delicious served as a side dish with a Tofu scramble or stir-fry.

Serves 6

ingredients:

  • 3 TBS Olive or Coconut Oil
  • ½ tsp Turmeric Powder
  • ½ tsp Whole Black Peppercorns
  • 2/3 cup finely sliced shallots
  • 2 Cups Jasmine Rice
  • 1 ½ cups Coconut milk from a well shaken can, mixed with equal measure of water
  • 1 ½ tsp salt

directions:

Preheat oven to 325°F. Pour oil into a heavy, ovenproof pan and set over medium high heat. When hot put in the peppercorns. Let sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as the salt and turmeric. Stir gently for a minute. Add the coconut milk-water mixture, turn heat to medium high, and bring to a rolling boil. Cover first with foil, crimping the edges, and then with the lid. Place in the oven for 30 minutes. Remove from the oven. Fluff up and mix with a fork and then quickly cover again and leave to rest for 15 minutes.

Delicious served with Spicy Tomato Chutney

What Makes My Chutneys Different?

My chutneys are made in small batches using fruits and vegetable at their peak, preserving the freshness of flavors with just the right balance of exotic spices, brown sugar, and apple cider vinegar. While some commercial chutneys have a smooth texture, mine are chock full of fruit, with a bite of fruit and a hint of spice in every spoonful.

Cardamom Hills chutneys are available for purchase online and at several Portland-area retailers including New Seasons Markets, Whole Foods, and others. Click here for a full list of stores carrying Cardamom Hills chutneys.