11/4 cups water
1 cup white basmati rice
1/2 cup coconut milk (see page 333)
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick (1–11/2 inches)
1/4 cup currants or raisins
1 dried chile (optional)
In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick and the optional chile, stir to fluff the rice, and serve.
PER 8-OZ SERVING: 327 CALORIES, 5.4 G PROTEIN, 9.5 G FAT, 56 G CARBOHYDRATE, 204 MG SODIUM, 0 MG CHOLESTEROL.
PREPARATION TIME
5 minutes
TOTAL TIME
20 minutes
SERVINGS
3 or 4
MENU
Serve with Curried Chick Peas and Tofu (see page 169) or Curried Vegetables with Dahl (see page 206). Leftovers can be used for Curried Fried Rice (see page 226).
A sweetly aromatic golden rice perfect with curried dishes.