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  • Crab Pilau (Braised Rice With Crab And Coconut Milk)

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    Crab Pilau (Braised Rice With Crab And Coconut Milk)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Butter
    • 2 Tbsp. Vegetable oil
    • 1 c. Onion, finely minced
    • 1 tsp Garlic, finely minced
    • 1/2 tsp Warm chili peppers, finely minced
    • 2 Tbsp. Curry pwdr
    • 2 c. White rice, long- or possibly medium-grain, uncooked
    • 4 c. Coconut lowfat milk
    • 1 tsp Salt Black pepper, freshly grnd
    • 1 lb Crab meat, fresh, frzn, or possibly canned
    • 2 Tbsp. Chives, finely minced
    • 2 Tbsp. Lime juice, strained

    Directions

    1. In a heavy 3- to 4-qt casserole, heat the butter in the oil over moderate heat. When the foam subsides, add in the onions, garlic, and the chilies, and stirring frequently, cook for about 5 min, till they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add in the curry pwdr and stir for 2 to 3 min, then pour in the rice and continue stirring for a few min more, till the grains become somewhat milky and opaque.
    2. Stir in the coconut lowfat milk, slat, and a few grindings of peper and bring to a boil over hgih heat. Reduce the heat to the lowest possible point, cover tightly, and simmer undisturbed for 15 min. Add in the crab meat, chives, and lime juice, stir gently and simmer, covered, for 5 min longer or possibly till most of the liquid has been absorbed by the rice and the crab is heated through.
    3. Taste for seasoning, fluff with a fork and serve the crab pilau at once, mounded on a heated platter.

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