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this looks interesting. And the lime juice is added after the coconut milk is

absorbed so there's should be any hint of curdling

 

 

* Exported from MasterCook *

 

Key Lime Coconut Rice

 

Recipe By :Christine M Carbone, Food Writer, Stylist, Dallas

Serving Size : 4 Preparation Time :0:00

Categories : Grains & Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter -- divided

1 onion -- very finely diced

1 cup basmati rice

1 3/4 cups coconut milk -- (unsweetened)

1/2 teaspoon salt

3 tablespoons slivered almonds

1/8 teaspoon cardamom

3 tablespoons key lime juice

Caribbean hot sauce -- to taste

Persian limes (optional) -- for the zest

 

1. Melt half the butter in a medium pan over medium heat. Add onion and saute

until tender.

 

2. Add rice, coconut milk and salt to the pan. Increase heat, cover and bring to

a boil; reduce heat to simmer and cook until liquid is absorbed 18 to 20

minutes.

 

3. Meanwhile, saute almonds in remaining butter over medium heat, stirring

constantly. They should just start to turn golden.

 

4. Add almonds, cardamom, lime juice to rice; fluff with a fork. Add hot sauce,

if desired. Let sit off heat,covered, for 5 minutes. Optional: garnish with

long strands of zest from green Persian (ordinary) limes.

 

 

VARIATION: Substitute light coconut milk: 318 Calories; 16g Fat (42.5% calories

from fat).

 

Source:

" Dallas Morning News 1998-09-30 "

S(Archive):

" mc from hanneman 2003-01-15 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 500 Calories; 35g Fat (61.2% calories

from fat); 8g Protein; 42g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol;

315mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 822 0 0

..

=^..^= kitPatH Healthy Flavors Cookbook

MC; SCAN-guage; NEW RECIPES <http://home.earthlink.net/~kitpath/>

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