Indian Cornbread
INGREDIENTS:
2 c Long grain rice
2 c Coconut milk
1 ts Grated fresh ginger
4 tb Oil
1 1/2 ts Black mustard seed
8 Dried red chillies
1/3 c Sesame seeds
1 c Flaked fresh coconut
Salt
2 c Long grain rice
2 c Coconut milk
1 ts Grated fresh ginger
4 tb Oil
1 1/2 ts Black mustard seed
8 Dried red chillies
1/3 c Sesame seeds
1 c Flaked fresh coconut
Salt
directions (From Julie Sahni's Classic Indian Vegetarian cookbook)
soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat.
In separate pan, fry 4T oil + 1.5t mustard seeds until they pop add 8 chopped dried red chillies, brown add 1/3c sesame seeds and brown lightly.
Pour the flavored oil + 1 -
1.5t salt over rice, toss in 1c flaked fresh coconut (or dried unsweetened that's been soaked).
soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat.
In separate pan, fry 4T oil + 1.5t mustard seeds until they pop add 8 chopped dried red chillies, brown add 1/3c sesame seeds and brown lightly.
Pour the flavored oil + 1 -
1.5t salt over rice, toss in 1c flaked fresh coconut (or dried unsweetened that's been soaked).