As promised, here is Abby Mandel’s recipe for Green Basmati Rice. It is the perfect complement for her Skewered Chicken with Asian Pineapple Sauce. I always serve this whenever I make my chicken sate, and it would go well with any number of other dishes. It is creamy, moist, and oh so flavorful!
The coconut flavor is more of an undertone and doesn’t overpower the dish. I am not a fan of dishes where the coconut is overwhelming, so that I surprised myself when I added more coconut milk than the original recipe specified. It just worked out that way because the small can of coconut milk I bought was a 5-oz. can, and I threw it all in so as not to waste it even though it was double the amount specified.
I highly recommend this green basmati rice as a nice change of pace from a rice pilaf you might ordinarily serve as a side dish with steak or chicken.
Green Basmati Rice
- 2 to 3 tbl. vegetable oil
- 1 tbl. minced garlic
- 1 large yellow onion, chopped
- 2 cups uncooked basmati rice (jasmine rice can be substituted)
- 2 cans (14½ ounces each) chicken broth
- 5 oz. coconut milk (cream of coconut works fine)
- Freshly ground pepper
- 2/3 cup each: fresh cilantro leaves, thinly sliced green onions
Heat oil in 2-quart pot over medium-high heat. Add onion; cook, stirring often, until softened, about 6 minutes. Add garlic and cook for a minute or two more, stirring frequently. Stir in rice; cook, stirring often, 1 minute.
Add broth, coconut milk, and pepper. Heat to boiling; cover. Reduce heat to simmer; cook until rice is just tender, about 17 minutes. Toss in cilantro leaves and green onions; serve hot.
Fran’s notes: The original recipe called for low-sodium chicken broth and a 1/2 tsp. of salt. I rarely use low-sodium chicken broth, preferring to use the full strength salted broth; and then I eliminate any added salt.
Source: Slightly adapted from an Abby Mandel recipe