This is what I packed for this week's Vegan lunch with the girls - Basmati Rice with Grated Coconut. This dish was inspired by my recent success in utilising the rice cooker to make a one-pot Hainanese Chicken Rice. I thought about what else I could do using just the rice cooker. So, out of curiosity, I tried this dish today, using a method very similar to how I made the Chicken Rice.
2 Tbsp of oil in a heated rice cooker, followed closely by a cinnamon stick, one star anise and a clove (instead of the shallot-ginger-garlic combo). I replaced jasmine rice with basmati. It requires a pre-soak - don't skip this step as I did.
Again, I got soft fluffy rice and maintained the integrity of each grain whole. And that's it, you can stop right there and serve with any vegetable or meat dish.
Just for experimental purposes, I ventured further, adding roasted cashew nuts, grated coconut and raisins, gave it a quick fry over high heat on a non-stick pan, then laid them out on a pile of baby spinach.
My friends seemed to enjoy it more than I did - maybe they were just being polite, but then again, knowing these friends, they wouldn't have bothered to be cordial if it sucked. I did not go ga-ga over it because I felt I lost some moisture after the stir fry, and the grated coconut worked my jaws hard. I've been told recently it's good to work your jaws as food these days are way too processed and artificially tenderised.
Well, try it for yourself and let me know if you can help me improve this dish.
Check out my previous Vegan lunch contributions -
- My Pretty Ratatouille
- Sunshine Salad