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Spicy Rice




Source of Recipe


Penzeys






List of Ingredients



• 1 1/2 cups long-grain rice
  
• 2 tablespoons canola oil
  
• 1/4 cup minced onion
  
• 1/2 teaspoon Minced Garlic, rehydrated in 1 teaspoon water
  
• 3/4 teaspoon ground coriander
  
• 3/4 teaspoon ground ginger
  
• 3/4 teaspoon sweet curry
  
• 1/2 teaspoon ground nutmeg
  
• 1/4 teaspoon ground black pepper
  
• 1 (3 inch) cinnamon stick
  
• 1 whole bay leaf
  
• 1 1/2 cups chicken stock
  
• 1 (12 ounce) can unsweetened coconut milk (shake well)
  






Instructions



1. Place rice in a deep bowl and rinse in cool water until it runs almost clear. This will take 3 or 4 rinses. Let the rice drain. In a medium size heavy bottomed sauce pan heat the oil over medium heat. Add the onion and Minced Garlic. Saute for about 5 minutes until the onion looks translucent. Stir constantly so the garlic does not burn. Add all the spices into the onion mixture and stir. Next add the rice, coconut milk, chicken stock and bay leaf. Stir until thoroughly combined. Bring to a boil. Once boiling, reduce heat and simmer until all the liquid has been absorbed, about 10 minutes or so. Reduce the heat to very low, place cover over the pan and cook. Stir frequently so the rice doesn't stick to the pan. Let cook for another 15 minutes or so until the rice is tender. Serve while warm with curry, stir-fry, baked chicken or pork chops.
   
2. Yield: 3 cups.