Lite Coconut Milk - Mint Pulao

There are only good memories associated with this recipe. One of my mom's best dishes, which in order to perfect took innumerable attempts for me. She uses wonderful thick first-press coconut milk from home grown coconuts and it gives it this rich texture and taste.
The only changes I made from her recipe, is using lite canned coconut milk (fewer calories!) and adding my favorite herb on this planet... Mint.

So, when I say attempts, it involved using a varied combination of fresh coconut milk, canned coconut milk, light canned coconut milk, brown rice, and then white rice.
This recipe is traditionally prepared using white rice in my family, but since I have switched to brown rice, I did initially try with it. It was absolutely tasteless! Not a good idea!
See, the part of enjoying this is the subtle taste of the coconut milk hitting you when you bite into the rice. My brown rice failed to absorb anything at all! And tasted like I cooked it with water instead of luscious coconut milk.
There are certain dishes that are not meant to be changed, and I guess this is one such recipe. If you are making this, use only White rice, there I said it!
Using basmati rice will enhance the experience, if not just use Jasmine or any long grain rice.

The rice grains after being cooked, should be light, fluffy and not mushy. Here's how I did it.



Lite Coconut Milk - Mint Pulao

Ingredients:

White Basmati Rice - 3 cups
Mint - A bunch
Lite Coconut milk - 3 cups
Water - 2 cups
Dry Bay leaves - 2
Cloves - 3
Cinnamon stick - 1
Dry Star anise - 1
Whole Cardamom - 2
Whole pepper - 3
Green chillies - 1 small chopped
Ginger - 1 inch chopped
Garlic - 3 cloves chopped
Olive oil - 2 tbsp
Salt - To taste
Roasted cashews - 2 tbsp

Method:

Clean and soak rice with some water for 15 minutes.

Finely chop mint, or use a blender like I did and grind the leaves with a few drops of water till they are mushy.

In a pan, add oil, when hot add all the spices, fry for a minute then add green chillies, garlic, and ginger. Saute well.

When all the above ingredients are well roasted, drain water completely from the rice (use a strainer), and mix it will the spice mixture.
Roast the rice till it turns opaque and the oil coats the grains of the rice completely. Add the ground mint and salt.
Mix well.

Transfer to a rice cooker, add the coconut milk and water. Mix thoroughly. You may need more or less water depending on the type of rice/cooker you are using.
My rice cooker senses the amount of liquid and cooks accordingly. If you are using a regular cooker/ a different type of rice cooker, then check the water content.

When done, add a tsp of oil and fluff the rice with a fork. Check for salt. Garnish with roasted cashews and mint. Serve with onion raita.



Sending this dish to:

Nags's Monthly Mingle #33 - Ravishing Rice Recipes
Ashwini's JFI:Mint