peruvianvegetariangluten-freevia groq
Peruvian Coconut Rice
A flavorful and aromatic side dish, perfect for accompanying grilled meats or vegetables. This recipe combines the nutty taste of basmati rice with the creaminess of coconut milk and the crunch of toasted peruvian corn.
⏱30 min🍽4 servings📊easy
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Ingredients
- ●1 cup Basmati riceuncooked
- ●1 cup Coconut milkfull-fat
- ●2 tablespoons Dense ricecooked and mashed
- ●2 tablespoons Peruvian corntoasted and chopped
- ●2 tablespoons Fluffy ricecooked and mashed
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Instructions
- 1
Heat 2 tablespoons of oil in a medium saucepan over medium heat.
- 2
Add the peruvian corn and cook, stirring occasionally, until lightly toasted.
- 3
Add the basmati rice and cook, stirring constantly, for 1-2 minutes.
- 4
Add the coconut milk and 2 cups of water to the saucepan.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes.
- 6
Fluff the rice with a fork and stir in the mashed dense rice and fluffy rice.
- 7
Season with salt and pepper to taste.
- 8
Serve hot.