Ingredients for Coconut Raisin Rice Pilaf
- Olive Oil
- 1 medium onion, chopped
- Garlic Clove
- Fresh Ginger
- Thai Red Curry Paste
- Long Grain Rice
- 2 cups homemade or canned coconut milk
- Chicken Stock
- Desiccated Coconut
- Raisins
- Salt to taste
- 2 cups water (for coconut milk)
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How to Make Coconut Raisin Rice Pilaf
- **Make Homemade Coconut Milk (optional, but recommended):**
- Combine 1 cup desiccated coconut and 2 cups water in a medium saucepan.
- Let it soak for 1 hour.
- Gently simmer, covered, over low heat for 10 minutes.
- Remove from heat and let it sit, covered, for another hour.
- Blend the mixture in a high-speed blender for 45 seconds.
- Strain the mixture through a fine-mesh sieve, pressing firmly on the solids to extract as much milk as possible (you should get about 2 cups).
- Refrigerate for up to 2 days (if made ahead; the cream will separate but will recombine when heated).
- **Prepare the Pilaf:**
- Heat 2 tablespoons of coconut oil in a medium saucepan over medium heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1-inch piece of ginger (grated), and 1 teaspoon red pepper paste. Cook until softened (2-3 minutes), mashing the paste into the other ingredients.
- Add 1 cup basmati rice and cook, stirring constantly, for 2 minutes.
- Pour in 2 cups homemade (or canned) coconut milk and 1 cup vegetable stock. Stir in 1/2 cup desiccated coconut.
- Season with salt to taste.
- Bring to a boil, then reduce heat to high, and boil uncovered until the liquid level is just above the rice (about 5 minutes).
- Cover, reduce heat to low, and simmer for 10 minutes.
- Stir in 1/2 cup currants, cover, and simmer for another 5 minutes.
- Remove from heat and let it rest, covered, for 10 minutes.
- Fluff with a fork and serve alongside your favorite curry.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
457g
Fat
212g
Carbs
63g
