(Rice Cooked in Coconut Milk)
Soon after we arrived in Canada in 1977, we bought our first microwave oven. It was an expensive piece of equipment but because it was such a new technology, I was wary of using it to its full potential. Boiling water for tea or coffee, reheating left-over food or thawing a frozen piece of fish or poultry was about the extent of its use in our home.
Three decades later, the microwave oven is proving to be an integral part of my kitchen. I've progressed to making quite a few dishes in the microwave oven and like it because it cuts down dramatically on the cooking time.
This method of preparing Ohn Htamin is the perfect example of how useful an appliance it is!
1-1/2 cups (8 ounce cup) Basmati or other long-grain rice
1 (14 oz. ) can coconut milk, cream removed from top
1/2 tsp. Kashmiri mirch or paprika
1/2 tsp. salt, or to taste
1/4 cup deep fried onions for garnish
2. Remove the cream that collects at the top of coconut milk and set aside for another use.
3. Half an hour before dinner is to be served, drain rice.
4. In a microwavable dish, combine all the ingredients and stir well.
5. Cook uncovered at 100% power in the microwave oven for 15 minutes.
6. Remove from microwave oven and fluff with a fork.
7. Sprinkle 4 Tbsp. water over rice and garnish with deep fried onions.
8. Microwave for 3 more minutes.
Leave in the microwave oven for 10 minutes or until ready to serve.