"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Sunday, 20 September 2015

Coconut-Carrot Rice

Ah such a comforting meal we just shared with Dad who is in town. This recipe came out from two recipes, one from my sis-in-law Bhavna and the other from the Thai Coconut rice that I had shared. I tweaked the latter a bit more with the toasted coconut gratings. It was amazing. Just goes to show that if you put a little bit of love in the cook, it comes out unexpectedly amazing. The rice was nice and fluffy too. I am sure that Mum would have loved it and plus the texture was exactly as she enjoys it -not mushy at all.

You need:

  • 1 cup of fresh coconut gratings or 1 cup of coconut cream
  • Salt to taste
  • 2 cups of basmati rice / long grained rice, cleaned and set aside in bowl with water to soak
  • 2 cups of boiling hot water
  • 3-4 large carrots, grated
  • 1 tbsp of butter (optional)
  • 2 drizzles of oil

The Make:
Preparation time: 10 minutes | Cooking Time: 15-20 minutes | Serves 3 adults

1. Grind the coconut to take the first milk and second milk (Refer Coconut Milk recipe here). Set aside the gratings from milk extracted coconut.
2. In a large wok, drizzle some oil and saute the residual coconut gratings until lightly browned. Set aside.
3. In the same wok, add a little oil and fry the carrot gratings on medium-low heat. Sprinkle some salt to taste. Saute for 5-10 minutes.
4. Add a tbsp of butter and then lower heat. Add in the second extraction of the coconut milk and the boiling hot water to the wok.
5. Once the water reaches boil point, add the cleaned rice from the soaking bowl, a fistful at a time.
6. Cover and cook for 10 minutes. Then add the first milk. Cover and cook for another 10 minutes. Check in between to see if the rice is not sticking to the wok. In the last few minutes before turning off the heat, top with the toasted coconut gratings.
7. Fluff the rice with a fork a and transfer to a serving bowl once cooked.

Serve hot with your favourite gravy. For us it was Pepper Chicken Drumstick in a light tomato gravy and Cucumber Raitha.

Bon Appetit! "This is what's for dinner tonight folks!"

No comments:

Post a Comment

"I would love to hear your views and suggestions on my post. If you have tried my recipe and made alterations too, I would love to learn of it!

Kindly do not post any links or advertisements as they would NOT get published.

In case you face any issue in posting your comments, please do get in touch with me on gginazkitchenette@gmail.com

Thanks in advance for all your positive comments, suggestions and critiques..I will respond to your comments and feedback as soon as possible....

Waiting to hear from you!"