Creamy Coconut Rice
Step by Step Procedure
Rinse the rice thoroughly under cold water and set it aside to drain.
In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the diced red and green bell peppers. Sauté for about 3-4 minutes until they begin to soften.
Stir in the rice and sauté for 2-3 minutes until the rice is lightly toasted.
Add the coconut milk, water, curry powder, turmeric, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Be sure to check and stir occasionally to prevent sticking.
About 5 minutes before the rice is done, add the frozen peas. Stir them into the rice.
Once the rice is cooked and the peas are heated through, remove the saucepan from the heat.
Fluff the rice with a fork and garnish with fresh cilantro if desired.
- You can customize this recipe by adding vegetables like carrots or broccoli.
- For a touch of heat, add a pinch of red pepper flakes.
- Serve creamy coconut rice as a side dish or with grilled chicken or shrimp for a satisfying meal.
- Leftovers can be refrigerated and reheated with a splash of coconut milk to maintain their creaminess.