29 January 2010

Coconut Curry Cream Rice

Sometimes I like to just mix things that I like and see if they go together. Hot buttered rice is something I love to eat with just a little cream and sugar, and this recipe stemmed from that snack. I added more and more things that I thought might go together well until I had a dish that you can use as a side dish for dinner or a dessert. It's sweet and creamy and though simple, turns out quite impressive.

If you're a peanut allergy person, omitting the peanut butter doesn't harm the recipe.

Coconut Curry Cream Rice

2 cups hot cooked rice

2tbs butter
1 tsp cornstarch
1/2 cup heavy cream
1/2 can of coconut cream (well mixed)
1 tsp crunchy peanut butter
1 tsp McCormick curry powder
1 tsp sugar
3 tbs flake coconut

Cook rice while preparing cream sauce. In a medium saucepan, melt butter and add cornstarch, making a roux. Pour cream and coconut cream in, stirring or whisking over medium heat until thick and smooth. Add crunchy peanut butter and stir until melted and evenly mixed in. Add curry powder and sugar and stir until even. Add coconut and pour sauce over cooked rice, stirring to mix evenly. Serves 4-6 as a side dish with Indian or Polynesian food or by itself as a dessert.

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