Coconut curry rice
By
Jules W
@ladyrumrunner
1
This is my go to on busy nights , perfect with a store bought roasted chicken.
Ingredients
- 1 can(s)
- coconut milk, unsweetened
- 2 c
- white rice (mahatma)
- 1 1/4 c
- water
- 1 1/3 c
- ocean spray craisins
- 3/4 c
- pine nuts raw
- 1 tsp
- curry powder (mccormicks gourmet collection blend)
- 1 Tbsp
- better than bouillon chicken stock paste
How to Make Coconut curry rice
- 1In a med size pan with lid add all ingredients stir, bring to a boil over med heat, reduce heat to simmer cover and let cook for 20-22 min. When done stir to mix and serve.
- 2Hints:
Curry powder McCormick blend has the best flavor for the craisins, you can add or reduce to taste. I actually use about 1 1/4 to 1 1/2 depending on my mood.
Chicken stock base: I use a heaping regular spoon full so adjust for your taste.
Pine nuts: if you don't have a large bag of these on hand use less. I love the slight crunch that they add.
I use the leftovers from the rice for breakfast the next morning.
About Coconut curry rice
Course/Dish: Rice Sides
Dietary Needs: Vegetarian
