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COCONUT-CARDAMOM BAKED RICE CASSEROLE Recipe

  • 10servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. We prefer the fragrant flavor of jasmine rice in this variation, but you can substitute conventional long-grain white riceFor more heat, include the jalapeño seeds and ribs when mincing, The sauce for this variation does not require any flour

  2. Topping

  3. 1 cup roasted unsalted cashews

  4. 4 slices high-quality white sandwich bread , torn into quarters

  5. 2 tablespoons unsalted butter , melted

  6. rice

  7. 2 tablespoons unsalted butter

  8. 1 medium onion , minced

  9. 2 jalapeño chiles , seeds and ribs removed, chile minced (see note)

  10. 1 tablespoon fresh ginger , minced or grated

  11. 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)

  12. 1 teaspoon ground cardamom

  13. 4 cups low-sodium chicken broth

  14. 4 cups coconut milk

  15. 2 cups water

  16. 3 cups jasmine rice

  17. 1 1/2 teaspoons salt

  18. 1/4 teaspoon ground black pepper

  19. 2 tablespoons fresh cilantro leaves , minced

  20. 1 lime , cut into wedges

Instructions Jump to Ingredients ↑

  1. FOR THE TOPPING: Process the cashews in a food processor until coarsely ground, 5 to 10 seconds. Add the bread and butter and pulse until coarsely ground, about 6 pulses; set aside.

  2. FOR THE RICE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a large Dutch oven over medium heat. Add the onion and jalapeños, and cook, stirring often, until softened, 5 to 7 minutes. Stir in the ginger, garlic, and cardamom and cook until fragrant, about 30 seconds.

  3. Whisk in the broth, coconut milk, and water until smooth, and bring to a simmer. Stir in the rice, salt, and pepper and return to a simmer. Cover the pot, reduce the heat to medium-low, and cook, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes.

  4. Pour the rice mixture into a 13 by 9-inch baking dish and sprinkle with the bread crumb topping. Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes.

  5. Remove the rice from the oven and let rest for 10 minutes. Sprinkle with the cilantro and serve with the lime wedges.

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