Make Ahead

Rice Pilaf with Dates

February 28, 2017
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Photo by Liz | inspired by the seasons
  • Serves 4
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

What You'll Need
  • 1 cup Jasmine Rice
  • 1 cup Coconut Milk
  • 1 cup Water
  • 1 Medium size onion, chopped
  • 4 Pitted dates, sliced
  • 1/4 cup Roasted pistachios, roughly chopped
  • 2 teaspoons fresh ginger, grated
  • 1/2 tablespoon salt
  • 1 tablespoon Olive oil
  1. Place rice in a mesh strainer and rinse until water runs clear.
  2. Heat olive oil in a 4 quart pan. Add onions and cook 4 minutes until translucent. Add ginger and cook an additional 2 minutes
  3. Stir in rice and cook until rice starts to smell toasty, about 4 minutes, You will want to stir frequently to prevent burning.
  4. Pour in coconut milk and water, stir until they combine with the rice and bring to a boil.
  5. 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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