Reprinted with permission from the author, Dreena Burton.
Coconut-Lime Basmati Rice (p. 157)
Makes 4 servings | Wheat-Free
This is one of my favorite side dishes,
particularly with spicy entrées. Light coconut milk gives a subtly rich taste,
and the hint of lime adds a tangy acidity. Serve with Sweet & Sour Chipotle
Tempeh with Sweet Potatoes (page 147), Orange
Sesame Tofu, or Zucchini Chickpea Tomato Curry (page 151).
- 1 cup dry brown basmati rice
- 1 can (13 1/2 oz/400 ml.) light coconut milk
- 1/2 cup water
- 2 - 2 1/2 Tbsp. freshly squeezed lime juice (zest limes
before juicing, see below)
- 1/4 tsp. sea salt
- 1 1/2 tsp. lime zest
- lime wedges (for serving)
In a saucepan, combine rice, coconut milk, water, lime juice
(start with 2 Tbsp.) and salt. Bring to a boil on high heat, stir, then reduce
heat to low, cover, and cook for 35-45 minutes, until liquid is absorbed and
rice is cooked through. Turn off heat, stir in lime zest, and let sit for 4-5
minutes. Taste test, add additional lime juice if desired, and serve with lime
wedges to squeeze on individual portions.
If needed, have 1-2 Tbsp. boiled water on hand to moisten rice
as it sits before serving.