Curried coconut rice Pilaf

  The Fine Cooking Comfort Foods cookbook magazine has a great definition of Rice Pilaf.  They say that what makes the difference between cooked rice and rice Pilaf is that the rice in pilaf is first sauteed in butter or oil and then cooked with a measured amount of liquid which is absorbed by the rice. 

  I tried the Curried coconut rice pilaf for supper with fish. I wanted a new side and was tired of the same thing. Also I had a can of coconut milk that needed to be used for something. Seemed like a good idea for something different and we all like curry flavor in rice. 

  This turned out quite well, except I had trouble with it wanting to burn on the bottom of the pan. I had quite a heavy pan but will have to try something else next time. I think the pan was too tall and not wide enough. The rice was easy to fix and could be done in a short time for all you working mothers out there. 

Curried Coconut Rice Pilaf

⅓ cup finely chopped onion

2 tablespoons olive oil

1 cup long-grain white rice

1 ½ teaspoons curry powder

1 ¼ cups lite coconut milk

¾ cup low salt chicken broth

2 tablespoons currents (raisins will work also)

½ teaspoon salt; more to taste

¼ teaspoon sliced toasted almonds (toast in a dry pan for a few minutes)

2 tablespoons chopped fresh cilantro (I used dried)

Black pepper

  In a heavy 2 to 3 quart saucepan over medium heat sweat the onion in the olive oil until soft, not brown. Add the rice and the curry powder and cook, stirring for one minute. Add the coconut milk and chicken broth, currants and salt to pan. Boil uncovered over high heat until the level of the liquid is just above the rice and you can start to see air holes in the rice mixture. Cover at once and turn the heat low and simmer for 15 minutes without lifting the lid. 

  Let stand for at least 5 minutes or up to 20 minutes to rest. Fluff the rice with a fork and gently fold in the almonds and cilantro. Stirring too hard will cause the rice to be gummy. Taste and add salt and pepper as needed.