Crispy Coconut Rice

Author

Helen Park

Category

Side Dish

Cuisine

Asian

Ingredients

• 1 1/2 cups basmati rice
• 2 tsp salt
• 1 cup finely shredded coconut, unsweetened
• 1/2 cup cilantro, roughly chopped
• 1/2 cup scallions, thinly sliced
• 1/2 cup basil, torn into bite size pieces
• 1/2 cup mint, torn into bite size pieces
• 1/2 cup coconut milk
• 1 tsp Kalaya Curry
• 5 Tbsp avocado oil

Directions

1. Preheat the oven to 300F.
2. Rinse the rice until the water runs clear.
3. In a large pot, bring 4 qts of water to boil.
4. When ready, add the rice to the pot of boiling water and reduce heat to simmer for 10 minutes, or until tender.  Stirring in the beginning to prevent sticking.
5. Strain the cooked rice into a fine mesh sieve and rinse under cold water to cool completely.
6. Leave to drain well for 10 minutes. Transfer to a mixing bowl and season with the salt, mixing to combine well.
7. While the rice is draining, on a small baking sheet, add the coconut in a thin and even layer and toast for 5 minutes or until golden brown.  Be sure to turn the tray and stir halfway as they like to burn quickly or toast unevenly.
8. Place 2 cups of the seasoned rice to a separate bowl and add the Kalaya Curry and coconut milk and stir to combine well.
9. Heat a 10” nonstick pan or heavy bottom skillet over medium-high heat with 3 tablespoons of oil.
10. Layer the curry rice mixture evenly across the bottom and slightly up the sides of the pan.  Cook over medium heat to begin forming a crisp golden crust.
11. Into the remaining rice, add  the toasted coconut, cilantro, scallion, basil, and mint and stir to combine well, add a touch more salt if needed.
12. Drizzle the remaining oil to the edges of the pan to help it slip under the crisping rice.  This is to help it get even crispier and release more easily from the pan when ready
13. Add the remaining seasoned rice on top of the crisping rice. Smooth the layer over evenly but gently to avoid packing the rice. The result will be fluffy and crisp instead of dense and tough.
14. Cover and reduce heat to medium low and continue cooking, about 5 more minutes, or until the bottom is evenly golden brown and the center is warmed through.
15. When ready, turn off the heat and remove the lid.
16. Cover the pan with a flat platter, holding it firmly against the pan and with a good grip of the handle with the opposite hand.
17. In one swift movement, turn the pan and platter over.
18. Set the platter down and remove the pan. Enjoy!