My F&W
quick save (...)

Toasted-Coconut Basmati Rice

  • TOTAL TIME: 25 MIN
  • SERVINGS: 12
  • FAST
  • HEALTHY
  • VEGETARIAN

To make this recipe easier, buy steamed basmati rice from an Indian restaurant.

Plus: Ultimate Thanksgiving Guide

  1. 4 1/2 cups water
  2. 4 ounces basmati rice (2 1/4 cups)
  3. 1 tablespoon kosher salt
  4. 3 cardamom pods, gently crushed
  5. 3/4 cup slivered almonds
  6. 3/4 cup shredded unsweetened coconut
  1. In a large saucepan, bring the water to a boil. Stir in the rice, salt and cardamom pods and cover. Reduce the heat to low and cook for 15 minutes without removing the lid. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
  2. Meanwhile, in a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 5 minutes. Transfer to a plate to cool. In the same skillet, toast the coconut until golden, about 4 minutes. Transfer to the plate with the almonds.
  3. Using a fork, fluff the rice. Remove the cardamom pods. Stir the toasted almonds and coconut into the rice and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.