From Gluten-Free Girl and the Chef. Shauna says she makes this as an everyday meal with either a fried egg on top, or sauted greens, or, as I’ve been doing it, with grilled chicken and avocado. It’s totally delicious. This week I had leftovers and brought it to work for lunch, with some black beans tossed in. It really does make a difference to soak the rice for an hour before – in fact, it tasted so much less “healthy” that I ate it like it was white rice and sort of waddled around for the rest of the evening – it’s really filling! I also use twice the amount of curry that Shauna calls for below – 1 tsp instead of 1/2 tsp.
I even went out and got a new rice cooker for this recipe (old one broke awhile back). Now I’m inspired to throw all sorts of things in there as the rice cooks – plain brown rice is SO last season.
My brother and I used to tease my father that he had a lifetime subscription to Somewhere Magazine. Whenever we asked him where he had read a statistic that proved his point, or a story that seemed too far-fetched to be true, he always said, “Oh, somewhere.”
Karma’s coming back. I cannot for the life of me remember where I read the tip recently that soaking brown rice for at least an hour makes it far more fluffy and less “good-for-you” tasting. Somewhere. Still, you should do this too. Somewhere Magazine was right.
The directions here are for a rice cooker. That’s how we cook our rice now. I haven’t made a pot of rice on the stove in at least 3 years. If you would like to make this on the stove, then use whatever method you traditionally use.
Or buy a rice cooker.
2 cups brown basmati rice
1/2 can (7 ounces) coconut milk
juice of 1 medium-sized lime
2 tablespoons coconut oil
1/2 teaspoon Madras curry powder
1/2 teaspoon powdered ginger
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
Soaking the rice. Soak the rice in 4 cups of cool, fresh water. Let it sit for at least 1 hour, preferably longer, if you can. This helps to remove some of the starchiness from the rice. Pour the rice into a large strainer, draining out all the water.
Cooking the rice. Pour the rice into the rice cooker. Add the coconut milk, lime juice, coconut oil, curry powder, ginger, salt, and pepper. Stir it all well. Add 3 1/2 cups cool, fresh water. Stir it all up. Close the lid. Turn the rice cooker to the brown rice setting, then turn it on.