Coconut-raisin Rice Pilaf

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 medium onion, minced
• 1 garlic clove, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon thai red curry paste
• 1 1/2 cups long-grain rice
• 2 cups coconut milk (method to make your own follows)
• 1 1/2 cups chicken stock
• 1/2 cup desiccated coconut (dry)
• 1/2 cup raisins or 1/2 cup currants
• salt
• 8 ounces desiccated coconut (dry)
• 3 1/2 cups water

Recipe

• 1 make coconut milk: in a medium-sized pot, place dessicated coconut and water. mix and allow to soak for ½ an hour. after ½ an hour, turn heat onto low and bring to a gentle simmer. simmer, covered, for 10 minutes. turn off heat and leave pot on element for ½ an hour. after ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. put a large sieve over a bowl and empty coconut mixture into it. press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. this method produced 2 cups of coconut milk. can be made up to 2 days before recipe and refrigerated, covered. the milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
• 2 heat oil over medium heat in a medium saucepan. add onion, garlic, ginger and red pepper paste, mashing paste into the rest of the ingredients. cook onion mixture until softened, but not browned, about 2-3 minutes.
• 3 stir in the rice and cook in the oil, stirring, for 2 minutes. remove saucepan from heat and add coconut milk and stock (careful - the pan will be hot!), along with the coconut and combine well. taste liquid and add salt if you feel the stock didn’t provide enough.
• 4 return to element and bring to a rapid boil. boil uncovered over high heat until the level of the liquid is just above the rice, about 5 minutes. cover immediately, reduce the heat to the lowest setting, and simmer for 10 more minutes.
• 5 carefully stir in the currants, cover pot, and continue cooking over low heat another 5 minutes without lifting the lid (total cooking time = 20 minutes).
• 6 let the pilaf ‘rest’ for 10 minutes off the heat. fluff the pilaf with a fork and serve with your favourite curry.