Ingredients with Measurements:
- 1 cup basmati rice
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- 1/4 cup chopped cashews
Special equipment needed:
- Medium-sized pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a medium-sized pot, combine the coconut milk, curry powder, turmeric powder, cumin powder, coriander powder, and salt. Stir to combine.
3. Add the rinsed rice to the pot and stir to combine. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low and cover the pot with a lid. Cook for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
5. While the rice is cooking, heat the olive oil in a large skillet over medium heat.
6. Add the onion and garlic to the skillet and sauté for 2-3 minutes or until the onion is translucent.
7. Add the red bell pepper and frozen peas to the skillet and sauté for an additional 5-7 minutes or until the vegetables are tender.
8. Once the rice is done cooking, fluff it with a fork and add it to the skillet with the vegetables. Stir to combine.
9. Add the chopped cilantro and cashews to the skillet and stir to combine.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Carbohydrates per serving: 42g
Protein per serving: 7g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nut instead of cashews.
- You can use fresh peas instead of frozen peas.
Variations:
- You can add cooked chicken or shrimp to the skillet for a protein boost.
- You can add diced tomatoes to the skillet for a burst of freshness.
- You can add raisins or dried cranberries to the skillet for a touch of sweetness.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
- Toast the cashews in a dry skillet over medium heat for a few minutes before chopping for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the rice in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the rice in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve with naan bread or pita bread.
- Serve with a side salad.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water to the pot and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Glorified rice is a classic Midwestern dish that was popular in the 1950s and 1960s. It typically consists of rice, whipped cream, and canned fruit.
Flavor profiles:
- This dish has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the curry powder.
Serving suggestions:
- Serve as a main dish or as a side dish to your favorite Indian or Thai meal.
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Region: Thai