- Yield 4 servings
- Time 40 minutes
Romulo Yanes for The New York Times. Food Stylist:Vivian Lui
No matter how you modify this one-pot rice, it can’t
help but simultaneously comfort and enliven: The rice is cooked with
turmeric, black pepper and rich coconut milk, which is all brightened by
a mix of coconut, sesame seeds and lime. The greens, which conveniently
cook on top of the rice, can be swapped out for anything that steams in
10 minutes, such as frozen peas or edamame, green beans, broccoli,
grated carrots or sliced fennel. While a meal all on its own, this rice
would also be great accompanied by tofu, white fish, chicken thighs or
stewed black beans. Prepared as written, this dish has a relatively
pure, mild flavor, so if you want more oomph, add more turmeric and
saffron and season with plenty of salt and pepper as you cook.
Ingredients
- 2 cups long-grain rice, such as jasmine or basmati
- ½ cup unsweetened coconut flakes
- 1 tablespoon white or black sesame seeds
- 2 tablespoons coconut oil
- 1 scallion, thinly sliced, white and green parts separated
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper, plus more as needed
- 1 (14-ounce) can full-fat coconut milk
- Pinch of saffron (optional)
- Kosher salt
- 1 medium bunch kale, spinach or Swiss chard
- 1 lime
Preparation
- Rinse rice until water runs clear. Drain and set aside.
- In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
- In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
- Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
- Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
- As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
- Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
Cooking Notes
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Anna
I also added more turmeric, and found I needed to add more liquid than the recipe called for.
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This is helpful
CF
I had high hopes for this recipe but in the end it was incredibly tasteless.
In the future I would definitely amp up the flavor with ginger, garlic, curry paste - any type of sofrito like base. The ratio of rice to liquids ensured a nice fluffy end product.
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This is helpful
Maria
I cooked rice for 17 minutes.
As a rule:
Firm rice 1 1/4 cup liquid to 1 cup rice
Softer rice 2 cups liquid water to 2 cups rice
Keeping this ratio in mind I adjusted to liquid
Recipe does state season with plenty of salt and pepper.
Overall recipe very good
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This is helpful
Tammy
I used 3 scallions, garlic, and a heaping tablespoon of green curry paste in the rice. Used a cube of vegetable bouillon instead of salt. If you use the two cans of liquid the recipe calls for, you'd end up with 28oz--far too much for the typical 1:1 rice to liquid ratio. I added enough water to the coconut milk to make it 2 cups, or 16 fluid ounces. I cooked the rice for 10 minutes after adding the greens and that resulted in well cooked, not-mushy rice.
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5 This is helpful
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