1/3 cup canned unsweeted coconut milk (can be light)
2 tbsp soy sauce
2 tbsp fresh lime juice
grated zest of 1 lime
1 tsp chinese hot chile sauce
pinch salt
1/3 cup dark raisins, dried tart cherries, or dried currants
1/3 cup slivered blanched almonds
1/3 cup minced green onions, white and green parts
Directions
1. Preheat oven to 325 2.Set rice cooker for quick cook or regular cycle. Place the butter in the rice cooker bowl. When melted, add the ginger and rice. Cook, stirring a few times, until the grains are evenly coated and hot, about 10 minutes. Add the curry powder and stir.
3.Meanwhile, in a large measuring cop, combine the stock, coconut milk, soy sauce, lime juice and zest, chile sauce, and salt. Add the stock mixture and raisins to the rice; stir to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
4. While the rice is cooking, place the almonds on a baking sheet and bake until lightly toasted, about 6 minutes. Remove from the baking sheet and let cool to room temp.
5. When the machine switches to the Keep Warm cycle, sprinkle the rice with toasted almonds and green onions. Close cover and let steam for 15 minutes. Fluff with wood or plasted rice paddle or wooden spoon. Serve immediately.
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