Coconut Cilantro Rice Pilaf
Susan Beth Weedin
ingredients
- 2 T olive oil
- 1/2 cup chopped yellow onion
- 2 T minced shallots/green onion
- 1 t minced garlic
- 1 1/4 cups long grain white rice
- 1 1/2 cups chicken stock
- 1/2 cup coconut milk
- 1/2 cup sweetened cream of coconut
- 1 t salt
- 1/2 t ground white pepper
- 3 T chopped fresh cilantro plus more for center garnish
directions
- 1
Heat the oil in a heavy 4 quart saucepan over medium-high heat. Add the onions, shallots and garlic, and cook stirring for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the chicken stock, coconut milk, sweetened cream of coconut, salt, and pepper and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20-25 minutes.
- 2
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot.
Source: Susan Beth
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