Malabar Coconut Rice

* Exported from MasterCook *

Malabar Coconut Rice

Recipe By :Laxmi Hiremath
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups basmati rice
1 1/2 tablespoons mild vegetable oil
1/4 cup whole cashews
1/2 teaspoon mustard seeds
1 fresh hot green chiles -- stemmed and slit lengthwise
10 fresh kari leaves
2 cups coconut milk
3/4 cup water
3/4 teaspoon salt
2 tablespoons grated fresh coconut -- for garnish

Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size
saucepan over moderate heat. Add the cashews and fry until lightly browned, 4
to 5 minutes. Remove with a slotted spoon and set aside.
Add the mustard seeds to the pan; when the seeds begin to sizzle and splutter,
add the chiles and kari leaves. Cook, stirring, for 1 minute, then add the
rice. Stir and fry until the rice grains are glistening and coated with oil,
about 5 minutes.
Mix together the coconut milk and water; add to the rice, sprinkle in the salt
and bring to a boil. Reduce heat to low, cover, and simmer until the rice is
tender and the liquid is absorbed, about 15 minutes.
Remove from heat and let the rice stand, covered, for 5 minutes. Uncover and
fluff the rice with a fork. Transfer to a heated serving dish and garnish with
fried cashews and coconut.
Serve hot, warm or at room temperature. Serves 6.

PER SERVING: 390 calories, 6 g protein, 42 g carbohydrate, 23 g fat (16 g
saturated), 0 mg cholesterol, 280 mg sodium, 2 g fiber.

Cuisine:
"Indian"
Source:
"The Fabled Rices Of India: Traditional rice dishes"
Copyright:
"1998-Jun San Francisco Chronicle"

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NOTES : The Malabar Coast is a historic spice trade center in what is now the
state of Kerala in Southern India. This area's lush tropical landscape is
dotted with swaying coconut palms, and Keralite cooks use the milk and meat of
coconuts in all sorts of dishes, including rice.