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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
cup Jasmine Rice
cup Coconut Milk
Medium size onion, chopped
Pitted dates, sliced
cup Roasted pistachios, roughly chopped
teaspoons fresh ginger, grated
tablespoon Olive oil
- Place rice in a mesh strainer and rinse until water runs clear.
- Heat olive oil in a 4 quart pan. Add onions and cook 4 minutes until translucent. Add ginger and cook an additional 2 minutes
- Stir in rice and cook until rice starts to smell toasty, about 4 minutes, You will want to stir frequently to prevent burning.
- Pour in coconut milk and water, stir until they combine with the rice and bring to a boil.
- 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
- This recipe was entered in the contest for Your Best Recipe with Dates