This super delicate in flavor rice as it turns out is one of my mom's favorite. Every single time I call Israel and speak to her over the phone she doesn't cease to amaze me. Whether with her cooking tips, cooking techniques or some godforsaken dish she mentions, such as this Coconut Rice, that she hardly ever cooked at home while we were growing up. I know her mind is still sharp as a razor so I can't question her lucidity, though sometimes, just for a moment there, I wish to.
Over so many years she juggled six kids with different palettes. None of us liked raisins. Today, it is hard to fathom that I didn't.
This dish is sublime in its simplistic sophistication.
Rinse rice in cold water and drain in a fine mesh sieve.
In a large pan, heat up 4 tablespoons oil on medium heat. Add the cinnamon sticks, cardamon pods, cloves, black peppercorns, mix occasionally and temper for a couple of minutes until aromas are released. Add the cumin seeds while mixing and temper for a minute longer. Add completely drained rice and with a rubber spatula mix gently for few minutes. Do not break rice grains while mixing. Add coconut milk and water, bring to a boil. Once boiled turn completely down to the lowest heat, cover with a lid and let cook for approximately 20 minute until all liquid is evaporated. Turn off heat and let rice sit with lid on for at least 20 minutes. Take out cinnamon sticks, cardamon pods, cloves and peppercorns before serving.
Heat up 1 tablespoon of oil on medium heat and fry raisins while mixing until they puff. Scoop raisins out with a slotted spatula and garnish the rice.
*My mom usually adds the raisins when she tempers the spices at the beginning, but I use them as a garnish, to keep this dish friendly for all those kids and adults who do not like raisins. Leave me a comment whether you are in the raisin camp or not and any memories and stories you have.
This sounds like an explosion of flavors Shulie! Thanks for the recipe!
This is much simpler that I thought it would be. Thanks so much for sharing, I'm going to have to keep this recipe!
Well, I'm sold. Sounds great!
I can almost smell the aroma! It will for sure tastes great.
Mmmm , please hand me a fork:-). I'm for raisins ,love the sweet and savour mix.
Here you go, dig in! :) & Yay, raisins!
I only have brown basmati....hope it turns out!
Just add however much liquid you usually add to brown rice. I suspect it is more so split 50& lite coconut milk and 50% water. Good luck!
Shulie, I might substitute this cinnamon with the one's that we use! It looks and sounds beautiful!
Totally in the raisin camp, except when I think it's a chocolate chip in a cookie and it's really a raisin! This rice sounds amazing and love the cardamom in it!
Yay. Let's do the raisin commercial skit! & I completely get what you say about the cookies. Thx Nelly!
I love aromatic rice - this sounds fantastic Shulie!
Oh, Shulie!!! I have a feeling that i have two kids who would clean their plates if I put this in front of them!!! Definitely on our lis to try soon. I think they will probably pull the raisins out, but I will eat theirs...!
What a beautiful dish, I love the spices here!
TY Laura & some medicinal value to those spices I got to look up.
Ahahaha 'big kid' Make sure it is light coconut milk. regular won't be the same.
I love the spices here...beautiful rice dish and surely delicious!
That's so funny. The reverse from what I expected. Thanks for sharing and for your lovely comment!
Love this recipe, Shulie! In fact, I LOVE anything and everything coconut!!!
I've been going through your archives and really enjoy browsing your site with such gorgeous photos. Even simple rice looks outstanding, Shulie!
Is it at all possible to substitute ground cinnamon, cloves, and cardamom in this recipe? Thank you Shulie!!!