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.
Mint-Cilantro and Coconut Rice
stacylynn Posted: 02/23/11
Deanna6 Posted: 03/08/09
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.
MelBel Posted: 02/27/09
Pretty good, although be careful not to burn it!
foodlover78 Posted: 08/29/09
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.
AmyKL23 Posted: 02/25/10
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.
carolfitz Posted: 06/03/11
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.
EllenDeller Posted: 12/28/11
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.
LucyBeeCook Posted: 08/29/12
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.