Thai Coconut Rice

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This recipe came from Rebecca, and it was an easy and tasty weeknight meal. I would give t his a 7.5. We served it with garlic naan.

Essentially, I altered the recipe and put the following in the pressure cooker (this is off of memory on the measurements, so it might have been totally different because I didn’t write them down):

2 cups of brown basmati rice
1 can of coconut milk (I was supposed to double this)
1 cup water
1 tsp. salt
3/4 tsp. red pepper flakes
1 tsp. curry
1 tsp. turmeric
2 tsp. fresh ginger
garam masala 1 tsp.
coriander 1 tsp.
cumin or cumin seed 1 tsp. I would do 2 tsp. of the seed
fresh garlic 4-8 cloves

Once this is finished, you add the stir fry vegetables to the rice. The recipe said you could add the following, and we did onion, red pepper, and zucchini. It would be good with additional vegetables. We also added a can of garbanzo beans.

Saute:

onions
red pepper
zucchini
broccoli
tomatoes

Comments

  1. thejohnmfamilyMay 12, 2020 at 4:44 PM

    I use 3 cups of total liquid and 28 minutes in the pressure cooker in medium pressure. Depressurize when done. I did spinach, carrots, cauliflower, chickpeas, zucchini, and onions and it was really good. I seasoned the veggies with garlic powder, ginger, curry powder, 1 tsp. salt, and cumin seed. I threw the spinach and beans in at the end and then combined everything.

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