Baked Brown Rice with Carrots and Coconut Milk

When I cook brown rice I bake it. It works better for me, plus am lazy anyway so I like popping things in the oven while I do other stuff. It rained here the whole day yesterday. There is still no sign of sunshine, but it’s a beautiful day with lots of birds chirping and building nests. I wish you a very pleasant day!

Heat the olive oil in a large pan (skillet) over medium high heat and add the onions and chilli. Sauté the onions until translucent.

Add the paprika and turmeric

and cook for 2 minutes.

Add the carrots and cook for about 1 minute.

Finally add the rice and stir and fry for one minute. Season with salt.

Transfer into a (9 x 13 inch) pyrex dish while still hot and add the boiling water and coconut milk. Stir to combine then cover tightly with aluminium foil. Bake on the middle rack of the oven for 1 hour. Remove cover, add the cilantro (coriander) and fluff the rice with a fork.

Serve.

Baked Brown Rice with Carrots and Coconut Milk

Preparation time: 15 minutes; Cooking time: 1 hour; Serves: 4-6

Ingredients

  • 4 tablespoons butter or olive oil
  • 1 large onion chopped
  • ½ -1 teaspoon red chilli flakes or finely diced chillies to your taste
  • ½ cups diced carrots 
  • 1 teaspoon paprika pepper
  • ½ teaspoon turmeric
  • 2 cups (400g) brown rice, washed until water runs clear, then drained
  • 1 x 400ml can coconut milk
  • cups (660ml) boiling water
  • Salt to taste
  • A handful of coriander (cilantro), finely chopped (or chives or spring onions).

Instructions

  1. Preheat the oven to 375°F (190°C) ten minutes before using.
  2. While the onions are cooking, mix the water and coconut milk and bring to the boil, on the side.
  3. Heat the olive oil in a large pan (skillet) over medium high heat and add the onions. Sauté the onions until translucent.
  4. Add the paprika and turmeric and cook for 2 minutes.
  5. Add the carrots and cook for 1 minute.
  6. Finally add the rice and stir and fry for one minute. Season with salt.Transfer into a (9 x 13 inch) pyrex dish while still hot and add the boiling water and coconut milk. Stir to combine then cover tightly with aluminium foil. Bake on the middle rack of the oven for 1 hour. (You can switch off the oven in the last 10 minutes)
  7. Remove cover, add the cilantro (coriander) and fluff the rice with a fork. Serve.

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