Monday, January 24, 2011

Spicy coconut rice

Shallot, thinly sliced
1/2 teaspoon minced garlic
1 cup brown rice, soaked and rinsed
1 cup vegetable broth
1 cup coconut milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
olive oil

Preheat the oven to 350 F.

In an oven safe pan, saute the shallot in olive oil until tender, add the garlic and saute for one minute more.  Add the brown rice and allow to toast for two minutes, stirring frequently.  Pour in the broth and coconut milk, stir well.  Add the paprika and cayenne and stir well to combine.  Place the pan in the oven and bake for one hour, stirring after 30 minutes. 


  1. MMMMMMMM,..that spicy coconut rice looks just stunning & ooh so tasty too!

    Another must make of yours truly!!

  2. Hope you love it as much as we did. I must say making it in the oven is so much easier. No matter what I always boil over in the pot and I have yet to buy myself a rice steamer. Had one way back in my college days but it's long since passed on.


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