Goan Coconut Rice With Ginger0 mins
- Serves 5
Delicious Goan Coconut Rice with Ginger using our Brown Wholegrain Basmati. Courtesy of Cyrus Todiwala.
- 200ml Canned Coconut Milk
- 100g Desiccated Coconut
- 2 Tbsp Extra Virgin Rapeseed Oil
- 2 pieces of Cinnamon Stick (broken in half)
- 3-4 Black Peppercorns
- 2-3 Green Cardamom (light crushed)
- 2 Cloves (lightly crushed)
- 1-2 Small Onions
- 7.5m Fresh Root Ginger
- 2 Garlic cloves (peeled and finely chopped)
- 1 tsp Ground Turmeric
- 850ml Boiling Water
- 300g Tilda Long Grain Rice
- Fresh Coriander (chopped)
- 1-2 Tbsp Salt
Warm the coconut milk in a pan until you see wisps of steam rising. Stir in the coconut and set aside to soak for 30 minutes. Drain through a sieve set over a bowl, reserving the liquid.
Preheat the oven to 150ºC/300ºF/Gas Mark 2.
Heat the oil in a large flameproof casserole dish. When hot, add the cinnamon, peppercorns, cardamoms and cloves. As soon as the cloves swell, add the butter and onions. Sauté until the onions lightly brown. Add the ginger and garlic and sauté until the garlic colours slightly.
Stir in the turmeric and sauté for 1 minute, then add the drained coconut. Sauté for another few minutes, until you get a lovely toasted aroma. Pour in the measured boiling water and reserved coconut milk, add salt to taste and bring to the boil.
Tip in the rice, stir lightly and bring it up to the boil. Lower the heat to medium and cook for 5–6 minutes, stirring occasionally with a spatula to ensure the rice doesn’t stick. Continue cooking for about 4–6 minutes, until the water is nearly absorbed. Scrape down the sides of the dish to neaten, then level the surface. Cover and put on the middle shelf of the oven for 10 minutes. Turn off the heat and leave in the oven for about another 15 minutes. (It can actually be kept in there for up to an hour if left untouched.)
When ready, stir gently to release the heat and allow the rice to expand. Stir in the fresh coriander and serve immediately.