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Kerala Coconut Rice

Serves 4

1 Tbsp canola oil
1 Tbsp brown mustard seed
2 medium carrots, chopped
1 cup long grain brown rice 
1 1/3 cup light coconut milk
12 oz extra firm tofu, drained, pressed, and cubed
3/4 cup vegetable stock
3/4 tsp salt
1 cup cilantro, chopped
1/2 cup toasted unsalted cashews
1/4 cup shredded unsweetened coconut, toasted

1. Preheat oven to 375 degrees. Heat the oil in a dutch oven or other large ovenproof pot. Add the mustard seeds and cook until they start to pop. Add the carrots and rice and stir, coating the grains with oil. 

2. Add the milk, tofu, stock, and salt. Bring to a boil. Cover and place in the oven and bake for 55 minutes. If the rice is not tender, bake for another 10 minutes. Remove from oven and let stand for 5 minutes, covered. 

3. Stir in the fresh cilantro, top with cashews and coconut, and serve.