I have a confession to make: there are some meals that I make only when my husband is out of town. Specifically, I usually make a lot of recipes that include curry or very hot peppers in them because while he enjoys a little spice, I really love the heat!
Realistically, curry doesn’t always have to be spicy; it provides a great depth of flavor in addition to heat, which makes the pairing with coconut so perfect. The heat is reduced by the creaminess and slight sweetness of the coconut milk, and rice is just the best vehicle to carry this sweet and spicy combination. But let’s be honest, rice is pretty much the best vehicle for almost anything!
There are a ton of serving options with this coconut curry rice. Even if you don’t love the idea of cooking ethnic food, simple grilled chicken and steamed vegetables make a great combination with coconut curry rice. For those of us who are a little more adventurous in our culinary tastes, any number of Indian or Thai dishes would be a great pairing too. Make it memorable by just making this rice - and watch the flavor explosion light up that ordinary meal!
COCONUT CURRY RICE
- 2 cups Riceland long grain white rice
- 1-1/2 cups water
- 1 cup canned full-fat coconut milk (make sure you mix the cream and water together first)
- 1-2 teaspoons curry powder
- 1/2 teaspoon salt
- paprika, optional garnish
- chopped green onions, optional garnish
- Combine all ingredients in a 2-quart saucepan.
- Bring the combination to a boil, then reduce heat and cover.
- Simmer on medium-low heat for 15-20 minutes until the liquid is completely absorbed and the rice is tender.
- Remove from heat and let the rice stand, covered, for about 5-10 minutes.
- Fluff with a fork and serve hot, garnished with paprika and green onions if desired.
Post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com