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.
- 1 ½ cups basmati rice
- 3 green cardamom pods
- 3 thin slices ginger
- 3 sprigs cilantro
- 1 teaspoon kosher salt
- 1 ½ cups unsweetened coconut milk
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
215 calories; 4 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 402 milligrams sodium
- Rinse 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.
- Place 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.