Coconut Milk Rice W/Vegetables & Nuts

Ingredients

1 Cup Long grained Basmati / Jasmine Rice
1 Cup Mixed Vegetables (Carrot, Mushroom, Potato, baby Corn)**
1/2 Cup Scallion
1/4 Cup Cashew / Almond (Unsalted)
1/4 Cup Sun dried Raisin (small golden)
1 1/2 Cup HandS Coconut Milk (Original)***
* Vegetables based on Your Family’s choice.
* Use HandS Coconut Cream for a richer taste.

To temper

1 tbsp Lime Juice
2 tbsp Unsalted Butter / Olive Oil
1 tbsp Ground black Pepper and
Salt – as required

Prep Time

20 minutes
Cook Time

20 min
Servings

4 Servings
Products Used

Coconut Milk

STEPS

Rinse Rice in water till it runs clear of starch. In a small pot combine rice, HandS coconut milk, and 1/2 cup of water. Bring to boil on high stirring briefly to make sure rice does not stick to bottom of pot. Then reduce heat to low to maintain simmer. Cover with lid, and allow rice to simmer for about 20 minutes while you continue other preparation. Once Rice has absorbed all the Milk, remove from the heat and set aside.

Preheat oven to 350 degrees. Wash Your choice of vegetables, thinly slice the Scallion stems and set aside. Finely dice Cashew / Almonds and other vegetables. Toast all ingredients including whole Raisins in Butter / Olive Oil from 1~3 minutes until golden brown, then add Lime Juice, Black Pepper & Salt. Pour prepared garnish onto cooked Rice and fluff well with a large fork, till all contents are thoroughly mixed. Serve with a topping of sliced Scallion.