Basmati rice has a naturally nutty flavor that is delicious with the herbs. This side dish recipe can easily be doubled.
2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
I didn't have any cilantro tonight so just went with the mint. It was easy and I liked it - added a couple drops of coconut extract in with the milk/broth - but I do have another side that uses rice with coconut milk that comes out creamier so I'll probably stick with that one. Definitely worth trying though.
We love this side dish and make it regularly. Guests always ask for the recipe. I have never had a problem with the recipe as written. The finished product is not meant to be sticky or clingy. The key is to let it cook at the proper temperature - you must turn to low after it comes to a boil. Since we always have jasmine rice in the house, this is what we usually use and actually prefer it to the basamati.
There must be a typo in the recipe, as rice needs double the amount of liquid, and this recipe--as written--has one cup rice and one cup liquid. That will equal crunchy rice! I just made sure the liquid came to 2 cups, and with that change, it's delicious. Be sure to add the mint and cilantro at the last minute so that it does not wilt. Served with steamed sugar snap peas and the "Latin Chicken" thighs from another issue of the magazine.
This recipe calls for equal amounts of liquid-to-rice. We made to direction except used 1c broth and 1c coconut milk for 1c light brown texmati. Served with CL's pineapple chicken satay & steamed snow pea pods. Very good summer bbq. Best that you follow the recommended proportions (liquid-to-rice) for your type of basmati/texmati.
Very nice with the corrected liquid amounts (1 cup broth/3/4 cup coconut). Used chives as my green onions were past saving, but I will use next time--chives weren't assertive enough. Served with beef sate with peanut sauce (also CL) for a nice asian meal.
Meeeeeh. I had it all ready to go and then read the reviews --- so glad I did. I added a lot more coconut milk and some more broth, but the rice still didn't really have the flavor I'd hoped. I may try it again with Jasmine rice sometime and more mint, perhaps. I served it with CL's Pan Seared Salmon with Pineapple-Jalapeno Relish (which was great!) and haricot vert.
I was excited to try this recipe after reading so many good reviews. To my husband and I (who are avid fans of Thai and Vietnamese food) the rice was pretty bland. It wasn't bad, just not something that we would ever consider making again. We used 1 cup of coconut milk and 1/2 cup chicken broth. The bottom was brown and crunchy (which I like) and the rest of the texture was fine.
Thanks to the other reviewers this came out perfectly. The rice needs 1 3/4 cups liquid. I used 1 cup broth and 3/4 cup coconut milk. I served it with CL's pan seared salmon with pineapple jalapeno relish. YUM, an explosion of mixed flavors.