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Coconut Curry Cream Rice
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Description
Sometimes I just like to combine things that I like and see if they go together. This is sweet and creamy. Though it’s simple, it turns out quite impressive.
If you are a person with peanut allergies, omitting the peanut butter doesn’t harm the recipe.
Ingredients
- 2 Tablespoons Butter
- 1 teaspoon Cornstarch
- ½ cups Heavy Cream Or Half-and-Half
- ½ cans Cream Of Coconut, 15 Oz Can (like Coco Lopez Brand, See Note)
- 1 teaspoon Crunchy Peanut Butter
- 1 teaspoon Curry Powder
- 1 teaspoon Sugar
- 3 Tablespoons Sweetened Flake Coconut
- 2 cups Hot Cooked Rice
Preparation
In a medium saucepan over medium heat, melt butter. Then stir in the cornstarch, making a roux. Pour the cream and cream of coconut in, stirring or whisking over medium heat until thick and smooth.
Once the mixture is smooth, add the crunchy peanut butter and stir until melted and evenly mixed in. Add curry powder and sugar and stir until even. Add coconut flakes. Then pour the sauce over the hot cooked rice, stirring to mix evenly.
Serves 4-6 as a side dish (especially delicious with Indian or Polynesian food) or as a dessert.
Notes:
– If you have allergies to peanuts, omitting the peanut butter does no harm to the recipe.
– Be sure to mix the cream of coconut well before adding; the ingredients separate in the can.
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