Coconut Cilantro Rice

Little specks of green lend vibrant color to this fragrant and spicy rice, making it an attractive and delicious accompaniment to any Indian meal. It's also pleasantly simple, taking no more than 30 minutes from preparation to serving.

Coconut Cilantro Rice

Recipe by Lisa Turner Cuisine: Indian Published on January 2, 2009 Simple spicy side rice dish with vibrant cilantro flavor and color Preparation: 10 minutes Cooking time: 25 minutes Print this recipe Ingredients: 1 cup basmati rice 2 to 3 large handfuls fresh cilantro, leaves and stalks, chopped (1/2 to 3/4 cup packed) 1/4 cup dried grated unsweetened coconut 3 fresh green chilies, chopped 1 clove garlic or 1/4 teaspoon asafetida 1 tablespoon ghee, butter or olive oil 1 onion, chopped 1 teaspoon cumin seeds 2 whole cloves 1/2 teaspoon sea salt 2 cups water Instructions: Thoroughly rinse the rice under running water and set aside. In a mortar and pestle or in a small food processor, combine the cilantro, coconut and chilies. Leave the seeds in the chilies if you want a very spicy rice. If using garlic, add this now. Grind to a coarse paste and set aside. Heat the ghee, butter or oil in a medium saucepan over medium heat. When hot, add the onion and cumin seeds and stir for 6 to 8 minutes or until the onions have browned. Toss in the cloves and asafetida if using, stir once, then add the rice, salt and coconut-cilantro paste. Stir to coat the grains with the paste, then pour in 2 cups of water, stir gently, and bring to a boil. Immediately turn the heat down to low and cover. Cook for 15 minutes or until water has been absorbed. Remove from heat, stir gently, and discard the cloves. Serve hot. Makes 4 servings