Coconut Spiced Rice in the Rice Cooker Recipe

Chocolate and Zucchini
Tue, 17 May 2016 15:01:02 +0000
Buy Clotilde's latest book, The French Market Cookbook!<br /><br />This coconut spiced rice has been on heavy rotation in my kitchen lately, and it’s all thanks to Maxence.<br /><br />A little while ago, he expressed the desire for us to acquire a rice cooker. I admit it: I scoffed. I argued that we could cook rice on the stovetop just fine, that we didn’t need a specialized appliance for that, and where in the world would we put it anyway?<br /><br />But I could see he really wanted one, and considering that 90% of the stuff taking up room in our kitchen cabinets is, ahem, by all intents and purposes, well, my stuff, the least I could do was green-light the rice cooker. (And that’s the secret to relationship longevity right there. You’re welcome.)<br /><br />So Maxence went off and researched the heck out of the rice cooker equation, because that’s what he does (I don’t have nearly as much patience for it) and he decided on this model from Cuisinart, which happens to be pretty good-lookin’, too.<br /><br />Fast-forward a couple of years and I’m eating my words.<br /><br />I am a hopeless fan of the rice cooker now. It is my friend and my ally, it is a joy to use, and I have carved out an extra special place for it so I can easily pull it out every time I need it, at least once a week.<br /><br />I mostly just cook rice in it — perfect rice! effortlessly! every time! — but I also like to use it to cook other grains, pseudo-grains, and legumes (provided they don’t contain too much starch, otherwise it boils over, and boy, is that annoying), to make porridge, or to braise this amazing ramen-style pork.<br /><br />Also: this coconut spiced rice, a super easy twist on Indian-style rice.<br /><br />It is inspired by a pre-seasoned boxed rice that had called my name at the organic store. But when I looked at the ingredients list, I realized I had everything at home to make it, and felt pretty sure it could be made from scratch for a fraction of the price.<br /><br />And indeed, it can: just combine some basmati or jasmine rice with grated coconut and a few spices (feel free to play around with the mix I’m suggesting), add water, and switch on the rice cooker.<br /><br />Minutes later, when you hear the happy click of the rice cooker and lift up the lid, you are greeted by this deeply fragrant rice that’s a significant step up from plain, yet has taken you nearly zero effort to prepare.<br /><br />This coconut spiced rice can be served with any type of curry (especially this vegetable curry and this easy fish curry), or topped with your favorite stir-fried vegetables and perhaps a dollop of yogurt sauce for a quick and satisfying meal.<br /><br />Do you have a rice cooker of your own? What’s your favorite way to use it? Any clever recipe you’ve devised for it?<br /><br />Tag me (@clotildenet) and #cnzrecipes, and I'll repost my favorites!<br /><br />Prep Time: 5 minutes<br /><br />Cook Time: 10 minutes<br /><br />Total Time: 20 minutes<br /><br />Serves 4.<br /><br />Ingredients<br /><br />Instructions<br /><br />Notes<br /><br />The post Coconut Spiced Rice in the Rice Cooker Recipe appeared first on Chocolate & Zucchini.
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