Posted by: Jonjon | March 29, 2009

Rice – Basmati Coconut Rice with Mushrooms and Zucchini 8/10

Rice – Basmati Coconut Rice with Mushrooms and Zucchini 8/10

March 29 2009


* 1/2 cup basmati rice, washed and drained
* 1/2 tablespoon dessicated unsweetened coconut
* 7/8 cup water
* 1/4 chicken stock cube
* 1/4 teaspoon cumin seed (optional)
* 1/4 ounce butter 7g
* 1/4 lemon, rind of, grated —I used half a teaspoon
* 1 1/2 ounces button mushrooms, quartered 35g
* 1/4 zucchini, cut into matchsticks
* 1/4 ounce butter 7g


Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
While the rice is cooking :-.
Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

The rice didn’t have much flavor, but there was a very fragrant scent of lemon zest and slight taste of butterwhich was very nice. This lemon scented rice matchs well with salty/sour type dishes.


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