larger image

Lime and Coconut Rice

Cooking With Rania - "Island Flavors"
KDKA Pittsburgh Today Live 8/01/2012

Get The Recipe—Rania's recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader

Lime and Coconut Rice

INGREDIENTS

4 cups water
2 cups uncooked rice
1-tablespoon chicken base
1/4 cup unsalted butter
1 cup toasted cashews
1 tablespoon chopped fresh ginger
1-teaspoon Dijon mustard
1 tablespoon chopped Chile pepper or to taste
2 tablespoons chopped fresh cilantro
2 tablespoons freshly grated lime peel
1/2 cup grated coconut (unsweetened is preferable)
Salt and pepper to taste

DIRECTIONS

Bring water, rice and chicken base to a boil. Stir once. Lower heat and cover pot. Simmer rice until rice is cooked through - do not stir. Rice should be cooked in about 16 - 20 minutes.

Melt butter in a saucepan - add cashews and ginger - cook for one minute.

When rice is cooked - add cashew mixture, mustard, Chile pepper, cilantro, lime juice and coconut. Season to taste with salt and pepper - if needed.

Serves: 8