Coconut Raisin Rice Pilaf
Created for rsc 8. this is a great dish to accompany all your favourite curry recipes. if you're feeling lazy, you can use canned coconut milk, but i do encourage you to make your own, like recipe #190959 - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. this pilaf recipe was developed to accompany recipe #161394. please note that the recipe is not as caloric as the index indicates. it counts the coconut (used to make the coconut milk) twice - once in the actual pilaf recipe, and where i separately state how to make the milk. ;-)
Steps
Make coconut milk: in a medium-sized pot , place dessicated coconut and water.
Mix and allow to soak for an hour.
After an hour , turn heat onto low and bring to a gentle simmer.
Simmer , covered , for 10 minutes.
Turn off heat and leave pot on element for an hour.
After an hour , transfer coconut mixture to blender or processor and process for 45 seconds.
Put a large sieve over a bowl and empty coconut mixture into it.
Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
This method produced 2 cups of coconut milk.
Can be made up to 2 days before recipe and refrigerated , covered.
The milk will separate in the fridge , forming a creamy fat layer on top , and a thinner liquid layer underneath.
Not to worry , the fat layer will melt into the liquid when heated and form a lovely milk.
Heat oil over medium heat in a medium saucepan.
Add onion , garlic , ginger and red pepper paste , mashing paste into the rest of the ingredi.
Ingredients
olive oil, onion, garlic clove, fresh ginger, thai red curry paste, long-grain rice, coconut milk, chicken stock, desiccated coconut, raisins, salt, water