Goan Arroz Com Coco

From microwave to the table

Today happens to be the final day of this week long blogging marathon number 3.  So far, my culinary journey has taken me to
1. Maharashtra - Kothimbir Vadi
2. Sindh - Tosha
3. Uttar Pradesh - Nimona
4. Gujarat - Sev Tameta Nu Shaak
5. Bengal - KamlaLebur Kheer
6. Andhra - Mamidi Allam Pachadi

Check out the other bloggers doing this Blogging Marathon.

30 minute meals: Priya Mahadevan, Pavani

Salad: Ila, Divya Vikram

Entries for the ongoing events: Priya Suresh, Harini & me

Kid friendly dishes: Vatsala, Jay, Kamalika

Rice dishes: Veena KrishnaKumar, Padma Rekha, Priya Srinivasan

I had recently borrowed a cookbook titled "Indian Essence" by Mr. Atul Kochhar from my local library. A few recipes in there caught my attention and the first dish I tried was this "Arroz Com Coco" that is supposedly a Goan specialty. The name sounded so fancy though I knew what arroz meant. This dish is supposedly to be made with the local red rice and goes well with most of the curries of West Indian origin. Arroz com coco literally means coconut rice in Portuguese. Goa was under Portuguese power for centuries and so it seemed logical to have a local dish with a Portuguese name. So far so good.
Then I googled to see if I can find anything else about this mild, yummy rice. The search took me almost every time to a sweeter version from Columbia "Arroz Con Coco". M even enquired his Goan colleague only to find out that he had never even heard the name. LOL. :) And I began to wonder whether there was a printing mistake in the book until I found a similar recipe over the web with the same title labeled under Goan dishes.
After trying this dish, I thought what's in a name and when particularly it comes to cooking, what ultimately matters is how delectable or flavorful the dish is. The fragrant basmati rice cooked in rich coconut milk with mild spices is surely a treat. This "Arroz Com Coco" aka Coconut rice happens to be a tasty, mild base for any spicy curry and can be served to even little ones because it is not hot.

Ingredients (Serves 3 - 4) :
1 & 1/2 cups Basmati rice
2 onions / About 1 cup sliced onions
1.5 cups each - coconut milk & water (I used 1 coconut milk can + 1.5 cups water.)
3 tsp oil
2 one inch pieces of cinnamon / cassia bark + 8 - 10 pepper corns, 3 - 4 cardamoms + 2 cloves
1/4 tsp turmeric powder
1 tsp ginger - garlic paste (I used 1 tsp grated ginger)
Salt to taste (or about 2 & 1/4 tsp)

Method:
I prepared this dish in the microwave but it is generally done on stovetop.
1. Wash the rice in several changes of water and then soak in cold water for about 15 minutes. Drain and set aside.
2. Heat the oil in a microwave safe bowl and sauté the whole spices.
Then add the ginger garlic paste and sauté for a couple of minutes more. I actually added the ginger and spices together and sautéed them.
3. Next add the onions and cook until golden brown, stirring in between. It would take around 3 -4 minutes.
4. Add the rice and sauté for a minute.
5. Stir in the coconut milk, salt, turmeric and water. Cook uncovered, until rice is done. It took me around 22 minutes to cook in the microwave.

This goes to MEC - Rice event, guest hosted by Priya Mitharwal, an event originally created by Srivalli.

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