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Recipe submitted by Hilary  --  genders@netcom.ca

Coconut-spice Rice

Ingredients (use vegan versions):

    1 tablespoon oil
    1/2 cup chopped unsalted peanuts
    1 tablespoon coconut
    1 cup coconut milk
    2 cups water
    lemon grass -- 10 cm long stem
    8 curry leaves
    2 spring onions, chopped
    1 teaspoon ground cumin
    1/2 teaspoon ground cardamom
    1/2 teaspoon ground tumeric
    2 1/2 cups rice (brown basmati is yummy)

Directions:

Heat oil over medium heat. Add peanuts and cook until golden. Add coconut; stir around for a few seconds and add coconut milk and water. Stir in lemon grass, curry leaves, spring onions. Bring to the boil, reduce heat and simmer for a couple of minutes. Add remaing spices and return to the boil. Add rice; cook, uncovered, for a couple of minutes, then cover, reduce to very low heat and cook for 10 minutes.  It may take longer to cook -- check every few minutes without stirring -- you'll get gloopy rice!

Serves: 4

Preparation time: 30 minutes

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This sounds really interesting and I would like to try it, but could you tell me where to get curry leaves?  I always thought curry was a mixture of spices ground together?  I'm intrigued!!! :-)

Archived comment by: kathleen

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Curry leaves come from the curry plant, which is actually European.  You can find them in Asian specialty shops.  Hilary

Archived comment by: hilary

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I made this with out the curry leaves (didn't know where to find).  It is really good. Very exotic.  A nice change from the same old rice recipes - thanks!

Archived comment by: lauri

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Could I substitute curry paste for the spices ?

Archived comment by: hclark

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