NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Kaf­fir lime, gin­ger, dates, cashews and co­conut chips en­sure there’s noth­ing dull about this rice dish.

1½ cups basmati rice, rinsed and drained 1½ cups wa­ter

1 cup co­conut milk

1 tea­spoon salt

2 kaf­fir lime leaves

1 ta­ble­spoon each: olive oil and but­ter 3 cloves gar­lic, finely chopped

1 thumb gin­ger, peeled and finely chopped 1 small onion, finely chopped

100g chopped pit­ted dates

80g cashew nuts, lightly toasted and

roughly chopped

½ cup co­conut chips, lightly toasted

Place rice in a saucepan with wa­ter, co­conut milk, salt and kaf­fir lime leaves. Stir and bring to the boil then re­duce heat to low, cover and cook un­til rice is ten­der and has ab­sorbed the liq­uid, about 25 min­utes.

While the rice is cook­ing, melt but­ter with oil in a fry­ing pan. Add gar­lic, gin­ger, onion and dates and sauté sev­eral min­utes un­til onion is cooked. Re­move from heat.

Once rice is cooked, fluff it up with a fork and add the onion mix­ture, chopped cashew nuts and co­conut chips. Sea­son to taste and use a fork to com­bine. Serve the pi­laf warm. Serves 4-6

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