Coconut Milk Pulao
Ingredients
- 300 gThai or basmati rice (rinsed and drained)
- 200 mlCoconut milk (well shaken)
- 400 mlMineral water
- 2 tbspghee
- 1 pcOnion (finely sliced)
- 1 pcCarrot (cut into small cubes)
- 100 gGreen peas
- 1 pcCinnamon stick
- 3 pcClove
- 4 pccardamom (lightly crushed)
- 1 pinchGray sea salt
- 50 gRoasted salted cashews (for garnish)
- 300 gBasmati Rice (washed and drained)
Method
A pearly rice with perfectly separate grains, infused with the rich creaminess of coconut milk. The warm aroma of cardamom and cinnamon fills the kitchen as soon as the lid is lifted.
- 1
Wash the rice in plenty of cold water several times. The water must run perfectly clear to remove starch and prevent the grains from sticking together.
- 2
Heat the ghee in a sauté pan. Add the cinnamon, cloves, and cardamom. When the spices crackle and release their aroma, they are ready.
- 3
Add the sliced onion and diced carrot. Let them sweat without browning until the onion is translucent and soft.
- 4
Stir in the drained rice. Mix so that each grain is coated in ghee and becomes shiny, almost transparent at the edges.
- 5
Pour in the coconut milk and water. Add the peas and salt. Bring to a boil, then cover tightly. Reduce heat to minimum and do not touch for 15 minutes.
- 6
Turn off the heat and let rest for 5 minutes without opening. Then gently fluff with a fork to avoid breaking the grains. Sprinkle with cashews.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking; the steam is what does the work.
- If the rice seems too firm after resting, add a splash of hot water and cover for 2 minutes.
- Use a heavy-bottomed pan to prevent the coconut milk from scorching at the bottom.
How long does this dish keep?
Keep for 48h in the fridge. Reheat by steaming or on very low heat with a splash of water to restore softness.
