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Rice Madagascar (P)
Source: Chef2chef website
Serves: 6 to 8

2-2/3 cups coconut milk (or mixture of coconut milk and soup stock or water)
1-3/4 cups basmati rice
1 vanilla bean, split in half lengthwise
1/2 tsp. salt or to taste
1 cup unsweetened coconut, shredded
3/4 cup pitted dates, thinly sliced
1-1/2 tsp. lemon zest, grated
1/4 tsp. fennel seeds, crushed
3 tbsp. fresh lemon juice

In a heavy 2-quart saucepan, combine rice with liquid and vanilla bean and bring to full boil. Add salt. Reduce heat to low, cover and cook 15 minutes.

Remove from the heat and let stand, covered for 10 minutes. Remove the vanilla bean.

Fluff the rice into a hot serving dish. Toss with dates, coconut, lemon zest, fennel seeds, and lemon juice to taste.

Poster's Notes:
Now that vanilla is down in price, here is an interesting recipe.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A