Ingredients:
2 tablespoons peanut oil
1 sweet onions, diced small
3/4 cup chicken stock
1/4 cup unsweetened pineapple juice
1 cup unsweetened coconut milk, canned ( mix well)
1/4 cup cold water
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/8 cup golden raisins (optional)
1 teaspoon chili paste ( chili paste with holy basil leaf)
1 small chili peppers, left whole
1 garlic cloves, fresh, peeled and coarsley crushed
1/2 inch fresh ginger, peeled, left whole
2 fresh lime leaves, or dried whole leaves
1 tablespoon lemongrass, chopped or sliced thin
1 cup long grain rice or 1 cup jasmine rice
1/2 cup unsweetened coconut, shredded, toasted
1/4 cup fresh cilantro, finely chopped
Directions:
In a large pot, heat peanut oil over medium heat.
Saute onions for 5 minutes.
Add chicken stock, pineapple juice,.
coconut milk and water; bring to a rapid boil.
Add sea salt, pepper, chili paste, chili pepper, garlic, ginger, lime leaves, lemongrass and rice to boiling liquid.
Stir well.
Reduce heat to low, cover and simmer for 20 minutes, or until all liquid has been absorbed.
Toast the coconut lightly and set aside.
Finely chop the cilantro and set aside.
When rice is completed, remove the chili pepper, garlic, ginger, lemongrass and lime leaves.
Fluff the rice and before serving add the raisins, toasted coconut and finely chopped cilantro.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.