Tuesday, January 7, 2014

Coconut Cardamon Rice - from Cook's Illustrated

Here’s what you need:
For the topping:
1 C roasted, unsalted cashews
4 slices good white bread, torn in pieces
2 T melted Earth Balance non-dairy butter

For the rice:
2 T Earth Balance non-dairy butter
1 medium onion, minced
2 jalapeno peppers, stemmed, seeded and minced
1 T fresh ginger, minced
2 cloves garlic, minced
1 t cardamom
4 C vegetable broth
4 C coconut milk (Silk brand beverage)
2 C water
3 C rice
Salt and pepper to taste
(cilantro and lime for garnish)

Here’s what you do:
Process the cashews in a food processor until crumbly – not too long. Add the bread and melted Earth Balance. Set aside.

Melt 2 T Earth Balance. Saute the onions and jalapenos until soft, but not brown – about 5 minutes. Add the garlic, cardamom and ginger and continue to cook for a few minutes. Add the broth, milk and water. Bring to a simmer. Add the rice, salt and pepper. Return to a simmer, lower heat, cover and cook for about 20 minutes – stirring often. Pour creamy rice mixture in a prepared 9x13 casserole. Top with cashew bread crumbs. Bake 350 degrees for about 20 minutes.