Ingredients with Measurements:
- 2 cups of uncooked short grain white rice
- 2 tablespoons of vegetable oil
- 2 teaspoons of cumin seeds
- 2 teaspoons of mustard seeds
- 2 teaspoons of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- 2 cups of coconut milk
- Salt to taste
Special Equipment Needed:
- A medium-sized saucepan
- A wooden spoon
- A strainer
Step-by-Step Instructions:
1. Wash the rice in a strainer until the water runs clear.
2. Heat the oil in a medium-sized saucepan over medium heat.
3. Add the cumin and mustard seeds and cook until they start to sizzle.
4. Add the turmeric powder, red chili powder, and garam masala and stir to combine.
5. Add the washed rice and stir to coat with the spices.
6. Add the coconut milk and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
8. Simmer for 15-20 minutes, or until the rice is cooked through.
9. Add salt to taste and stir to combine.
10. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 320
Fat: 15g
Carbohydrates: 40g
Protein: 5g
Substitutions for Ingredients
- For the vegetable oil, you can use any other type of oil such as olive oil or coconut oil.
- For the cumin and mustard seeds, you can use ground cumin and mustard powder.
- For the turmeric powder, you can use fresh turmeric root.
- For the red chili powder, you can use any other type of chili powder or fresh chili peppers.
- For the garam masala, you can use any other type of Indian spice blend.
- For the coconut milk, you can use any other type of milk such as almond milk or oat milk.
Variations:
- You can add other vegetables such as peas, carrots, or bell peppers to the dish.
- You can add other spices such as coriander powder or cardamom powder to the dish.
- You can add other proteins such as tofu, tempeh, or chickpeas to the dish.
Tips and Tricks:
- Make sure to wash the rice thoroughly before cooking.
- Make sure to stir the spices and rice together before adding the coconut milk.
- Make sure to reduce the heat to low after bringing the mixture to a boil.
Storage Instructions:
- Store the cooked rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the cooked rice in a microwave or on the stovetop until it is heated through.
Presentation Ideas:
- Serve the cooked rice in a bowl with a side of vegetables or a salad.
- Serve the cooked rice with a dollop of yogurt or a sprinkle of nuts.
Garnishes:
- Sprinkle chopped fresh cilantro, toasted coconut flakes, or toasted sesame seeds on top of the cooked rice.
Pairings:
- Serve the cooked rice with a side of curried vegetables or a spicy chutney.
- Serve the cooked rice with a side of grilled fish or chicken.
Suggested Side Dishes:
- Roasted vegetables
- Curried lentils
- Chana masala
Troubleshooting Advice:
- If the rice is not cooked through, add a bit more liquid and continue to simmer until it is cooked through.
Food Safety Advice:
- Make sure to store the cooked rice in an airtight container in the refrigerator for up to 3 days.
Food History:
- Shoti is a traditional Indian dish that is usually served with coconut milk.
Flavor Profiles:
- This dish has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
- Serve the cooked rice with a side of vegetables or a salad.
- Serve the cooked rice with a dollop of yogurt or a sprinkle of nuts.
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Region: Thai