Preparation Time: 30 minutes
- 1/2 cup basmati rice
- 1/2 bunch scallions, washed
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon slivered ginger
- 1 cup coconut milk*
- Juice of half a lemon
- 1 teaspoon Himalayan pink salt
Wash and drain rice. Set aside.
Chop the white bulbs of the scallions. Keep the green part aside.
Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.
After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.
Serve the coconut rice in a plate garnished with the chopped scallion greens.
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