Rouxbe is an online cooking school that I came across a while ago. It has informative professional videos that demonstrate cooking techniques, information on food varieties and overall good source for food information. After watching the videos you can take quizzes and see your progress. Membership gains you access to more videos. I highly recommend checking out the site for yourself. Here’s a preview video of this specific recipe and their overall style of videos.

The video recipes are really wonderful and explain everything step by step. While looking over their recipes one afternoon I came across a rice recipe  that enticed me. I was fortunate to have all the ingredients and tried it out myself. Unless done in a Asian  fried rice manner,  most of the rice I’ve eaten has been plain to accompany as a filler for the rest of the dishes on the table. I also love anything with coconut in it (curries, soups, noodle dishes) so coconut infused rice sounded just as good. I followed the instructions, adjusting to my taste and equipment. The end result was amazing.

Recipe adapted from Rouxbe

Ingredients

  • 1 small onion, sliced
  • 2 cloves of garlic, minced
  • 2 tsp vegetable oil
  • 1 cup basmati or jasmine rice
  • 1 1/2 cups Cold Water
  • 1/2 cup thick coconut milk
  • 1/8 tsp white pepper
  • 3/4 tsp salt
  • small sprinkle of lemon grass seasoning (optional)
  • 1 bunch cilantro (1 cup)
  • 3 green onions (approx. 1/2 cup)
  • handful of crushed peanuts (optional)

Instructions


1. Heat up the rice cooker then add the oil and diced onions and sauté until translucent.

2. Then add the rice and sauté for a few minutes until the rice is coated in the oil and slightly translucent.

3. Add the cold water, coconut milk, salt and pepper and lemon grass seasoning. Place the lid on the rice cooker (making sure the rice cooker is still on, and has not switched to the warm setting).

4. Let cook for approximately twenty minutes, or until it switches off indicating that the rice is done.


5. Fluff rice with a fork to ensure no clumped mounds of it. Roughly chop the cilantro and green onions and fold into the rice along. The peanuts I have are home roasted and seasoned whole so I crush them myself with whatever I can find that’s heavy.

Review

This is the final product. The original recipe calls for fried crispy onions which you can make at home or buy. I didn’t really want to go through that process so I opted for crushed peanuts for a textural difference and it went well with the coconut rice. It added a nice nutty element. Although liquid amounts are quite precise (straying from it might result in undercooked rice or to the other extreme, a coconut soup with rice), seasonings are yours to experiment with. Cilantro and green onions add freshness to the rice. You could experiment to put more spice into it as I might do at some point. I added lemon grass seasoning just because I had it on hand. Let me know how yours turns out and enjoy :)

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