This cilantro coconut rice is a savory combination of Caribbean flavors. The coconut milk makes it creamy and rich, the cumin adds an earthiness and the cilantro add freshness. Serve with roasted or grilled lamb, salmon, chicken dishes, including grilled chicken skewers.
1bunch cilantrochopped (1/4 cup when minced with a food processor)
3tablespoonsminced garlic
2tablespoonslemon or lime juice
1cancoconut milkor ½ coconut block or canned coconut milk plus enough water to make 5 ½ cups of liquid
Instructions
Prep Work:
Make coconut milk.
Thoroughly wash cilantro. Mince cilantro and garlic.
Chop onion.
Wash rice with several changes of water until the water runs clear. If using basmati rice, soak for 30 minutes, drain.
To cook:
Heat oil in a large heavy bottomed pot or dutch oven over medium heat.
Add cardamom, cinnamon (if using) and sauté for I minute.
Add whole geera and cook until golden brown.
Add onion, hot pepper and pimento pepper(if using) and cook until translucent and the edges are golden brown.
Add minced garlic and cook for 1 minute.
Add cilantro and cook 1 minute. You can reserve a little to garnish at the end.
If using a solid coconut block, add now and toast for a 1 minute, if not add the liquid coconut milk later on.
Add 2 tsp slt and 1 tsp of black pepper and stir for a few seconds.
Add drained rice and sauté for about 1 -2 minutes, stirring constantly.
Add coconut milk if using (instead of a black of coconut), lemon juice and enough hot water to cover rice by one inch(5 ½ cups total liquid). Add more salt to taste—liquid should be slightly salty. Stir well to combine.
Seal pot with foil or kitchen cloth, and then cover with the pot cover.
Reduce heat to low and cook for 15-20 minutes until the liquid has evaporated and the rice is cooked.
Turn off stove and let it rest for another 10-15 mins, covered.
Remover cover, gently fluff rice with a fork and serve immediately. Remove whole spices before serving.
Garnish with chopped cilantro and add more lime juice if desired.