Coconut Basmati Pilaf

5.0(94)

Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk, it’s flavored with cardamom and ginger.

by Alex Witchel

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IndianEasy, Weeknight, Side Dish

Servings

6 servings

Total time

20 min

Calories / serving

284 kcal

Ingredients (6)

serves

1 1/2 cups basmati ricebasmati
3 green cardamom pods
3 thin slices gingerginger
3 sprigs cilantrocilantro
1 teaspoon kosher saltsalt
1 1/2 cups unsweetened coconut milkcoconut-milk

Instructions (2 steps)

01Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
02Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

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Rich recipe — supports nutrition-aware planning.