A little bit of coconut can make all the difference when it comes to cooking. That's the case for coconut rice, the inclusion of coconut doubles the quality in taste.
Tablespoons olive oil
2 bay leaves
1stalk curry leaf
2 1⁄2cups rice
1⁄4 cup peas (frozen)
3 cups coconut milk
1 teaspoon salt
1⁄4 cup cilantro, chopped
2 tablespoons mint, chopped
2-3 green chilies, chopped
Lime wedge for garnish
Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
Add the coconut milk, salt, and peas and bring to a boil until most of the liquid is absorbed.
Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
Remove bay and curry leaves and stir in the cilantro, mint, and chilies.
Fluff up with a fork, garnish with lime wedges if desired and serve immediately.
You can enjoy your sizzling coconut rice with any stew of your choice.