Author Notes
This is a sweet and savory version of a rice pilaf. Instead of cooking the rice in regular old stock, I am using coconut milk. I got that idea from a recipe off the Sun Maid website. You will want to stir the coconut milk before measuring since it gets separated in the can.
—Liz | inspired by the seasons
Ingredients
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1 cup
Jasmine Rice
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1 cup
Coconut Milk
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1 cup
Water
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1
Medium size onion, chopped
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4
Pitted dates, sliced
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1/4 cup
Roasted pistachios, roughly chopped
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2 teaspoons
fresh ginger, grated
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1/2 tablespoon
salt
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1 tablespoon
Olive oil
Directions
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Place rice in a mesh strainer and rinse until water runs clear.
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Heat olive oil in a 4 quart pan. Add onions and cook 4 minutes until translucent. Add ginger and cook an additional 2 minutes
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Stir in rice and cook until rice starts to smell toasty, about 4 minutes, You will want to stir frequently to prevent burning.
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Pour in coconut milk and water, stir until they combine with the rice and bring to a boil.
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Drop in dates and reduce heat to simmer. Cover pot and continue to simmer 20 minutes. Remove from heat and let stand an additional 3 minutes. Fluff with a fork and top with pistachios before serving
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