Cardamom Coconut Rice Food

CARDAMOM & COCONUT PILAU

Steps:

• Rinse the rice, until the water runs clear. Place the rice in a bowl and cover with cold water. Set the rice aside for one hour to soak. Drain the rice.
• Heat half of the oil in a saucepan using a high heat. Add the onion. Stir and cook the onion for about ten minutes, until crisp. Remove the onion and drain on paper kitchen towel.
• Heat the remaining oil over a low heat. Add the cinnamon stick, cardamom pods and cumin seeds. Cook for about 30 seconds to release the aromatics.
• Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.
• Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.
• Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.
• Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.
• Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.

CARDAMOM-COCONUT RICE

Steps:

• Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
• In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
• Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.

THAI COCONUT RICE

Steps:

• Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
• Stir well to combine.
• Cook over medium high heat, stirring until mixture comes to a low boil.
• Immediately reduce heat to low.
• Cover and cook for about 18 minutes.
• Fluff with a fork.
• The cover, and let sit for 5 more minutes.
• Garnish the finished rice with the candied ginger and the sliced almonds.