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.
- 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
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