Malagasy Coconut Rice with Crispy Bottom

Ingredients

In this Malagasy adaptation, the traditional Iranian Tahdig is transformed into a coconut-infused delight. The original Tahdig is typically made with plain rice and often flavored with saffron. However, in this Malagasy version, coconut milk is used instead of water to cook the rice, giving it a distinct tropical flavor. Additionally, the Malagasy Coconut Rice with Crispy Bottom does not incorporate saffron, as it is not commonly used in Malagasy cuisine. We alse have the original recipe for Tahdig, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 56g, 2g
• Protein: 6g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, and salt.
3. 3.
   Place the pot over medium heat and bring it to a gentle boil.
4. 4.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes.
5. 5.
   Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam.
6. 6.
   In a separate non-stick pan, heat the vegetable oil over medium heat.
7. 7.
   Carefully transfer the cooked rice to the pan, spreading it evenly.
8. 8.
   Reduce the heat to low and cook the rice, covered, for 30 minutes to allow the bottom to crisp up.
9. 9.
   Once the bottom is crispy and golden, remove the pan from heat.
10. 10.
    Place a large plate over the pan and carefully invert the pan to release the rice onto the plate.
11. 11.
    Serve the Malagasy Coconut Rice with Crispy Bottom warm and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra layer of flavor, you can add a pinch of ground cinnamon or cardamom to the rice while it cooks.
• To achieve a crispier bottom, you can increase the cooking time over low heat by a few minutes, but be careful not to burn it.
• Serve the Malagasy Coconut Rice with Crispy Bottom with a side of fresh tropical fruits for a refreshing contrast.

Serving advice

Serve the Malagasy Coconut Rice with Crispy Bottom as a main dish accompanied by grilled seafood or chicken. It can also be enjoyed as a side dish with a variety of Malagasy curries or stews.

Presentation advice

To enhance the presentation, garnish the dish with freshly chopped cilantro or shredded coconut. The vibrant green or white colors will add visual appeal to the golden crispy rice.