Serve this gorgeous, aromatic rice with roast chicken or braised lamb.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Flavors are great. I used brown basmati rice and increased the 2nd cooking time to 40 minutes. Needed more water with full fat coconut milk but not with lite coconut milk. Decreased red pepper flakes which was enough heat for me. Made it once without and liked it as well.
This is excellent. The flavors are wonderful. It must be cooked on very low heat or the bottom will develop a crust or worse, burn. I didn't add any water and it was fine, but it didn't look like the photo. It was stuck together so much that I could scoop it. I suggest substituting 1/4 cup of the coconut milk with water.
Ok, the flavors in this were wonderful. I had never worked with fresh turmeric and it was a delight. I made this with the pomegranate glazed chicken thighs from this issue and it was really delicious.The problem with this recipe is the liquid seems to be missing. Coconut milk is very thick and doesn't work alone to properly hydrate this dish. I saved it by adding water, but adding it as I went along made it stickier than basmati should be is all. With a liquid adjustment, this recipe has great potential.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?