Turmeric Coconut Rice
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Ingredients:
2 cups brown rice, (Jasmine or Basmati) washed and drained
1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon flooring turmeric
2 inexperienced onions, chopped
2 sprigs of thyme
1 carrot, diced
1-15 oz can coconut milk
2 cups vegetable broth, or 1 vegetable bouillon plus 2 cups water
1/4 teaspoon Cayenne pepper, (optional)
sea salt, to taste, (I used 1 1/2 teaspoons)
1/4 cup chopped cilantro, and lime juice, for garnish
Instructions:
Heat oil in a big pot on medium high, prepare dinner onion and garlic till tender about 3 minutes.
Stir in turmeric, inexperienced onions, thyme, carrots and prepare dinner for a minute stirring constantly.
Add rice and stir till rice is absolutely coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make certain you upload sufficient salt till it's flavorful).
Bring to boil, disguise and scale back to simmer on low for fifty minutes or till rice is tender. Remove from warmth and maintain protected for about 10 minutes.
Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.
Notes
I choose to make use of Basmati, Jasmine or any lengthy grain brown rice for a flakier rice. Short grain rice will most probably be too sticky.
I typically disguise the pot with a sheet of parchment paper below the pot disguise to seal the pot and permit the rice to prepare dinner quicker and flakier rather of being soggy.
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