Basmati Rice with Coconut and Lime--Delicious Warm or Cold

It has been very quiet in my neighborhood, as it is only on holidays. There was not even much traffic on the black Friday, probably because nowadays you can buy everything on the Internet, without looking for a parking spot and waiting in long lines at the cashiers. People are not shopping for food, still finishing the remains of the recent feast, but I am already looking forward to trying something different than we ate in the past weeks. And I need to hurry up, as soon enough Christmas food aroma will overtake my kitchen.

Recently, while going through the pile of Metropolitan Home magazine, in search of a minimalistic garden furniture idea, I found a recipe that intrigued me right away. Did I tell already that I deplore terribly that this magazine has been discontinued? I loved not only the architecture and the interior ideas it proposed, but also the culinary recipes it featured on its pages once a month.

One of them, salmon in green sauce, has been in my repertoire for years and became my guests favorite salmon version--interesting in taste, easy, and elegant. Today's coconut rice is my new hit which came from Metropolitan Home. I made it already several times and tested on friends . So far, it was loved by everyone, including my picky kids and already a couple of friends asked me to share that recipe. Originally, it was supposed to be a salad, and I am sure it will be a wonderful summer meal, but these days I serve it warm as meat accompaniment.

Basmati Rice with Coconut and Lime

Ingredients:
2 cups basmati rice,
2 tbsp vegetable oil,
1 small onion diced,
2 garlic cloves minced,
2 tbsp grated ginger,
1tsp turmeric powder,
1 can (13-14 oz) unsweetened coconut milk,
1/2 cup unsalted roasted cashews chopped,
1 bunch spring onion, thinly sliced,
2 limes,
salt to taste.

Preparation:
1. Rinse rice well in cold water.
2. Heat the oil in a saucepan, adding onion, garlic, ginger, and cook until onion is soft.
3. Stir in turmeric and add rice. Saute for about 3 minutes.
4. Add the coconut milk, 2 1/2 cup water, and about 1 tsp of salt. (If you use a rice cooker, first transfer the rice mix to the cooker and then follow with coconut milk and water).
5. Bring rice to boiling, reduce heat, and simmer for about 20 minutes, or until all the liquid evaporates.
6. If you serve it warm, add cashews, spring onion, and peel and juice from one lime. Mix and serve decorated with lime wedges. If you serve it as a salad, cool down the rice and serve cold.