Spiced Coconut Carrot Rice with Crispy Shallots and Mint

Ingredients

• •2 cups basmati rice
• •1 (13.5 oz) can coconut milk
• •1 1/2 cups water
• •2 medium carrots, shredded
• •1/2 cup crispy fried shallots (store-bought or homemade)
• •1/2 teaspoon ground turmeric
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •1 tablespoon vegetable oil
• •1/2 teaspoon salt (or to taste)
• •1/4 teaspoon black pepper
• •1/4 teaspoon red chili flakes (optional for heat)
• •1/2 cup fresh mint leaves, chopped
• •1/4 cup fresh cilantro leaves, chopped
• •1 lime, cut into wedges (for serving)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. 2

   In a medium saucepan, combine the coconut milk, water, turmeric, cinnamon, cardamom, salt, and pepper. Stir well to combine and bring to a gentle boil.

3. 3

   Add the rinsed basmati rice to the saucepan. Stir and reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender and the liquid is absorbed.

4. 4

   While the rice is cooking, heat the vegetable oil in a small pan over medium heat. Add the shredded carrots and sauté for 3-4 minutes until slightly softened. Remove from heat.

5. 5

   Once the rice is cooked, fluff it with a fork and gently fold in the sautéed carrots, crispy shallots, and most of the chopped mint and cilantro, reserving some for garnish.

6. 6

   Taste and adjust seasoning with additional salt, pepper, or chili flakes, if desired.

7. 7

   Serve the spiced coconut carrot rice on individual plates or a large serving dish. Top with the reserved mint and cilantro. Add lime wedges on the side for squeezing over the rice.