It's been ages since I posted a recipe, I know; but I'm in grad school. My husband and I made this rice last night to accompany a lovely chicken recipe. I'm posting it here because it was so gosh darn easy and a great alternative to plain white rice.
1 cup basmati rice, washed and drained
1 can of Light Coconut Milk (about 12 oz.)
1 tsp. turmeric
1/2 cup small dice onion, leek or shallot
15 whole peppercorns
1 tsp salt
This is really very simple to cook, but I will start here with a quick explanation of rice washing since it's something I never did until I began seriously cooking Asian food. Most rice bought at the store is coated with excess starch. By washing the rice you will eliminate it and the rice you cook will be less sticky. Simply place the 1 cup rice in a large bowl and run it under cold water stirring frequently. I've found that the tap should only be about halfway open so that none of the rice is stirred up by the running water. This prevents it from washing over the top of the bowl and down the drain. Continue rinsing and stirring the rice until the water runs reasonably clear.
In a small pot with a tight-fitting lid, combine the coconut milk, turmeric, and basmati rice. Bring to a boil, cover and reduce heat as low as possible. Cook for 10 minutes. Add the onion, peppercorns, and salt; and cook for another 10 minutes. You want to watch the rice at this point so that it doesn't burn. I stirred halfway through this second cooking time and found that it didn't need the full 10 minutes - more like 7.
At this time, it's ready to serve alongside whatever main dish you may be having.
