Lemon Coconut Rice
Servings: 4 people
- 1 cup (250 ml) basmati or other long-grain white rice
- 2 cups (500 ml) water
- 1 tspn (5 ml) salt
- 1/2 tspn (2 ml) turmeric
- 1 tbsn (20 ml) oil
- 1/2 cup (125 ml) raw cashew halves or bits
- 1 tspb (5 ml) brown mustard seeds
- 1/3 cup (85 ml) lemon or lime juice
- 3 tbsn (60 ml) coarsely chopped fresh cilantro
- 1/4 cup (60 ml) shredded fresh or dried coconut
- Wash, drain, and dry the rice.
- Boil the water, salt, and turmeric in a 2-liter/quart saucepan over moderate heat.
- Heat the oil over moderately low heat in another 2-liter/quart saucepan. Saute the raw cashew halves or bits in the hot oil until they turn golden brown. Remove them with a slotted spoon and put them aside.
- Saute the mustard seeds in the remaining hot oil until the mustard seeds crackle.
- Add the rice and saute for 1 or 2 minutes, or until the grains are evenly whitish in color. Add the boiling salted turmeric water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid and gently simmer, without stirring, for 15 minutes or until all the water has been absorbed and the rice is tender and flaky.
- Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to firm.
- Before you serve the rice, fold in the cashew nuts, coconut, lemon or lime juice, and fresh herbs. Serve hot.