Romilly Newman

Lemon Coconut Basmati Rice with Ginger and Turmeric

Romilly Newman
Lemon Coconut Basmati Rice with Ginger and Turmeric

Ingredients:

1 cup of basmati rice, thoroughly rinsed

Juice and peel of one lemon

1 clove of garlic, minced

1 teaspoon grated ginger

1 teaspoon grated turmeric

1/2 teaspoon red chili flakes

1 large shallot, minced

1 tablespoon coconut oil

1/2 cup full fat coconut milk

2 cups vegetable stock

salt (preferably kosher or Maldon)

pepper

for garnish:

thinly sliced baby radish

handful of torn mint leaves

handful of cilantro leaves

medium red chili, thinly sliced

lemon wedge

To make:

In a heavy-bottomed pot add coconut oil and cook on medium heat until melted. Add shallot, garlic and a generous pinch of salt and cook for 3 minutes. Once shallot and garlic have cooked, add ginger, chili flakes, turmeric, and 3 lemon peels and cook mixture until fragrant, about 4 minutes. Add rice to pot, and stir until well combined with spices. Add vegetable stock and lemon juice and bring to a boil. Reduce heat to medium low and simmer covered for 10-12 minutes. Once most of the stock has cooked off, add coconut milk and season with salt and pepper, cook for another 5 minutes. Transfer rice to a serving bowl and garish with cilantro, chili, radish, mint, and a lemon wedge.