Brown basmati rice, sautéed in coconut oil with ginger and scallions, then baked in full fat coconut milk and chicken broth with almonds. A very creamy rice side dish. I served it with quick-sautéed pheasant strips, also with ginger, scallions, and almonds.
Baked Coconut-Ginger-Almond Rice
Preheat oven to 350°; butter a 1 1/2 quart covered casserole
1 cup brown basmati rice, rinsed
1 tablespoon extra virgin coconut oil
1 tablespoon grated ginger
3 scallions, white and green ends chopped separately
1 can, 13 oz, full fat coconut milk
1 1/2 cups chicken stock
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, divided
- In a medium saucepan, over medium heat, briefly sauté to the point of fragrance ginger and the white ends of the scallions in coconut oil.
- Stir in the rinsed and drained rice until coated with oil. Add salt and pepper, 2 tablespoons of the almonds, coconut milk, and chicken stock. Bring just to a boil.
- Pour mixture into buttered casserole and cover. Bake for about 45 minutes, then uncover and bake for as long as 15 minutes more if there is too much liquid. The end result should be a creamy rice.
- Serve with the remaining almonds and the green ends of the scallions.