If you've never had coconut rice, then you are in for a treat. This recipe blends rice with clarified butter, coconut water and a dash of spices for a sumptuous Indian style rice. This rice goes great any of your favorite curries.

Photo: CC--Neeta LindIngredients:

  • 3 tablespoons clarified butter*
  • 2 cups basmati long grain rice
  • 2 cups unsweetened coconut water**
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped shallot
  • 1 clove garlic, minced
  • 1¼ teaspoons Kosher salt
  • ⅛ teaspoon cayenne
  • ½ cup grated, unsweetened coconut
  • 1¾ cups plain water
  • 3 cardamom pods
  • 5 whole cloves
  • 1 stick cinnamon

Directions:
Melt clarified butter in a covered sauté pan on medium-low heat.

Add the chopped onion and cook about 8 to 10 minutes, until golden.

Add the garlic, cayenne, and salt, and cook a minute more.

Add the rice into the onion mixture, and stir well to coat with the butter.

Cook for 3 more minutes, stirring occasionally.

Add the grated coconut to the rice onion mixture and stir in the coconut water and the water.

Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer.

Lower the heat the low, cover, and simmer gently for 15 minutes.

Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes.

Remove lid and remove cardamom pods, cloves, and cinnamon.

Fluff with a fork, and serve with your favorite curries or other dishes.

Note: *Make the clarified butter by melting 4 tablespoons of unsalted butter in a saucepan on medium low heat. When melted, skim off the foam and then strain contents slowly through cheesecloth into a bowl to remove all solids. Use per recipe instructions.

**Coconut water can be store bought or homemade. To make coconut water, put 1 cup of grated coconut in a quart of water, bring it to a simmer, then remove it rom heat and let it sit, covered, for 20 minutes. Strain the water and use in place of the coconut water and plain water.

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