I’ve made this rice a couple of times for a side and I can tell you that it is AMAZING with the Gochujang Salmon! Don’t be afraid of the jalapeno, it is not noticeably hot. It just gives depth of flavour.
Coconut Confetti Rice
1 cup basmati rice, rinsed
1 cup chicken broth or water
1 cup coconut milk (sometimes called cream – NOT coconut water)
1 tsp curry powder (use two if you’re going for Indian/Asian flavour)
1/3 cup red onion, small dice
1 jalapeño, small dice
1 tsp butter
1 tsp EVOO
Juice of 1/2 lime
In a 2 quart sauce pan, melt butter and EVOO over med hi heat. Add in onion and jalapeño, cook for 3-4 minutes, until soft. Add curry powder and cook another minute. Add rinsed rice and stir to coat. Add coconut milk and stock. Turn up heat to high until you get to boil, then reduce to med to simmer. Simmer covered for about 12-15 minutes, until the rice is cooked through. If the liquid boils out, add a little more water. When rice is al dente, turn off heat add lime juice, and leave covered for another 8-10 minutes for perfectly fluffy rice.
Despite the curry powder, this rice is pretty neutral in taste and delicious with any protein – unless you double the curry to make it more Indian/Asian. I especially like it with my Gochujang Salmon, but it would be great with a teriyaki chicken or even a spicy pork. It is the best rice side I think I’ve ever had. I hope you enjoy it!