Jun 8, 2010
An innovative fruity vegetable rice cooked in coconut milk.
Cooking Time: 30 min
Preparation Time : 15 min.
Serves 4.

For the rice
1 cup Basmati rice
1 cup coconut milk
4 teaspoons chopped coriander
1 teaspoon salt
1 teaspoon oil

For the vegetable curry
1 cup broccoli, cut into florets
8 baby corn, sliced diagonally
2 tablespoons red curry paste
1 teaspoon cornflour
1 cup coconut milk
½ pineapple, peeled, cored
2 tablespoons lemon juice
2 teaspoons sugar
1 tablespoon Soya sauce
rind of 1 lemon, grated
2 tablespoons oil
Salt to taste

For the garnish
2 tablespoons sliced onions, fried till brown
2 tablespoons spring onions, chopped

For the rice
Wash and drain the rice.Heat the oil in a pan; add the rice and sauté for 4 to 5 minutes.
Add the coconut milk, 1 cup of water and the salt.Bring to a boil, cover the pan with a
 lid and cook till the rice is done. Sprinkle the coriander on top and keep aside.
For the vegetables curry
Blanch the broccoli and baby corn in hot water. Drain. Heat the oil in a pan, add the red curry paste and fry for a few minutes. Mix the cornflour in the coconut milk and add to the fried curry paste. Add the blanched vegetables and the pineapples to the gravy. Add the lemon juice, sugar, Soya sauce, lemon rind and salt. Bring to a boil and then keep aside.
How to proceed
In a flat bottomed pan, spread a layer of rice and top with a layer of the vegetable curry.
Repeat the layers till all the rice and vegetable curry are used. Cover with a lid and seal the sides with a dough made of plain flour (maida) and water. Bake in a preheated oven at 200 degree C (400 degree F) for 20 minutes. Remove from the oven and break the seal. Serve hot garnished with the brown onions and spring onions.
Cut the pineapple into 25 mm. (1”) cubes. To avoid the grains from breaking, fry rice very gently.

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