Ingredients Jump to Instructions ↓


  2. 2 cups Jasmine rice

  3. 2 1/2 cups 1/2 cups water

  4. 1 1/2 cups coconut cream (NOT milk, Savoy brand works wonderfully)

  5. 4 or 5 dried shiitake mushrooms

  6. 1T. curry powder of your choice

  7. dash ground cinnamon

  8. dash ground cardamom

  9. *1/2 t. fennel seed, slightly pulverized

  10. *1/2 t. caraway seed, slightly pulverized

  11. salt to taste

  12. sugar to taste


  14. Cook the rice and 2 1/2 cups water.

  15. While the rice is cooking, combine coconut milk, spices, shiitakes (broken up or chopped, dry) and1/2 cup water in a small pot. Cook on low until the mushrooms have reconstituted and are tender throughout. Add salt and honey/sugar to taste, and combine with rice.

  16. This is not quite describable as a soup, but is quite liquidy and creamy. The higher in fat the coconut cream, the richer the dish will be. Enjoy!


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