Paula's Middle Eastern Rice

Every winter, our workout group has a potluck. Our hostess, Shawn, selects a theme, there are often costumes and always a ton of fun! The theme of our first post-covid event was middle eastern. Although Shawn's entrée was a close second, for me the star of the evening was Paula's rice. It's rare that rice takes top honours at any meal but, this rice was so delicious that I took some home, had it for breakfast and then made a batch that evening and ate it all week.

I've served this so many times that it is now simply known as "the" rice!

INGREDIENTS

  • 2 3/4 c basmati rice
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 3 large springs of thyme
  • 3 cinnamon sticks
  • 12 cardamom pods, split open
  • 3 whole cloves
  • 4 cloves of garlic, minced
  • 4-6 strips of lemon zest
  • 4 c boiling chicken stock
  • 1 c of coconut milk
  • 1 1/2 tsp salt
  • Pepper to taste

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Preheat the oven to 350° F
  2. Sauté the onion in the butter until soft, add the rice and stir well. Add all the herbs, spices, salt, pepper, lemon zest and cook on medium until fragrant - a couple of minutes.
  3. Add the boiling stock and coconut milk, then stir well.
  4. Cover and bake in the oven for 25 minutes.
  5. Remove from oven, let stand 5 minutes and then serve.

TIPS & HINTS

Not only delicious - this is a one-pot dish! Best prepared in an enameled cast iron casserole that has a lid (e.g. Le Crueset).