All Photos © Christine Elise McCarthy 2012
Coconut-Lime Brown Basmati Rice with Cilantro
2 cups brown basmati rice (or other rice of your choice)
2 shallots – diced
2 TBS olive oil
1 tsp salt
1 cup chopped cilantro & extra for garnish
zest of one large lime
juice of one large lime
Lime wedges for garnish
coconut milk (quantity should be 1/4 – 1/2 of the total liquid required for the rice you are using) – I used one cup here.
Zest the lime. Chop the cilantro.
Heat the oil in a large stock pot. Add the diced shallots & saute one minute. Add the dry rice & saute 2-3 minutes – stirring constantly.
Read the directions on your rice & add whatever amount of liquid they suggest – but replace 1/4 to 1/2 of it with the coconut milk (3 parts water – 1 part coconut milk).
Bring to a boil, stir, reduce heat. Wrap the lid to your pan in a dish towel & place it on top of the pan. Be SURE no part of the towel is in danger of catching on fire. If this seems tricky – just lose the towel. It is meant to capture excess liquid but it is not critical – especially if it isn’t safe.
Steam the rice like this for as long as your package suggests. Remove from heat & let sit – undisturbed – for 10-15 minutes. Fluff with a fork & add the lime zest, lime juice, salt & cilantro. Mix well. Serve with cilantro & lime wedges for garnish.