Ingredients with Measurements:
- 1 cup of basmati rice
- 1 cup of coconut milk
- 1 cup of water
- 1 tablespoon of velvet tamarind paste
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Drain and set aside.
2. In a medium-sized pot, heat the vegetable oil over medium heat.
3. Add the velvet tamarind paste and stir for 1 minute until fragrant.
4. Add the rice and stir for 2 minutes until coated with the tamarind paste.
5. Add the coconut milk, water, and salt. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
8. Remove the pot from the heat and let it sit for 5 minutes.
9. Fluff the rice with a wooden spoon and serve.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 590mg
Total carbohydrates: 36g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Jasmine rice can be used instead of basmati rice.
- Chicken or vegetable broth can be used instead of water.
- Lime juice can be used instead of velvet tamarind paste.
Variations:
- Add chopped vegetables such as carrots, bell peppers, and peas to the rice.
- Add cooked shrimp or chicken to the rice for a protein boost.
- Add chopped herbs such as cilantro or parsley for extra flavor.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- Use a wooden spoon to fluff the rice to prevent it from becoming sticky.
- Adjust the amount of salt and velvet tamarind paste to taste.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the rice in a bowl or on a plate. Garnish with chopped herbs or a sprinkle of toasted coconut flakes.
Garnishes:
- Chopped herbs such as cilantro or parsley
- Toasted coconut flakes
- Sliced scallions
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Spicy curry dishes
Suggested side dishes:
- Naan bread
- Cucumber salad
- Mango chutney
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Store leftover rice in the refrigerator within 2 hours of cooking.
- Reheat leftover rice to an internal temperature of 165°F (74°C) before consuming.
Food history:
Velvet tamarind is a tropical fruit that is native to Africa and Asia. It is commonly used in Indian and Southeast Asian cuisine for its tangy flavor.
Flavor profiles:
The velvet tamarind adds a tangy and slightly sweet flavor to the coconut rice, while the coconut milk adds a creamy and nutty flavor.
Serving suggestions:
Serve the velvet tamarind coconut rice as a side dish or as a main course with added protein and vegetables.
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Region: Thai