Figgy Coconut Rice ~
~ Skirt in the Kitchen ~
Bring 1 cup Basmati rice and 1 1/2 cups water to a boil, uncovered. Turn heat down to medium, and let the water carefully cook out, not to burn the rice. Take off the heat–
Stir in a cinnamon stick, ground cinnamon, pinch of salt– and turbinado sugar, enough to taste.
Whisk contents of coconut milk, mixing the solid with the liquid. Stir, at least, 1/2 cup coconut milk into the rice. Heat 2 cups whole milk to scolding– stir into the rice, giving it more liquid to cook again.
Stir in preserved figs and 1 tablespoon unsalted butter, place back on the stove on the lowest heat. Cover with a lid to make creamy and completely cook through, stirring often.
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