This is one of my staples.
It's a Nigella recipe, learned from one of her shows back when I used to watch them on the Style Network Sunday mornings. I typically break this one out when I'm cooking something spicy, gooey and of Asian origin -- it has accompanied almost every curry I've ever made. The coconut mellows out and balances the spice.
You can take this dish in two different directions by making certain substitutions for the butter.
To lighten it, swap out the butter for a spoonful of the solidified coconut milk you often find at the top of the can. Plop the white gunk into the pot, melt it and use it as your cooking oil. Seriously, this works.
To go in the other direction, replace the butter with duck fat.
Stop looking at me like that.
- 1 cup long-grain rice
- 1 onion, finely chopped
- 1 cup chicken stock
- 1 cup coconut milk
- salt and pepper to taste
Melt the butter in a pot and sweat the onions, seasoning with salt and pepper. Add the rice, stirring into the onion for a few minutes.
Add the liquid, raise the heat and bring to a boil, then drop to a simmer, cover and cook for however long the instructions on the rice package say you should cook it.
At the end of the cooking time, remove from the heat, let sit for five minutes and fluff with a fork. Adjust seasoning if necessary. You might feel a compulsion to melt in a little more butter at this moment. I won't tell if you wont.