TURMERIC RICE WITH A COPPER CHEF SQUARE PAN ENJOY DAN:

TURMERIC RICE WITH A COPPER CHEF DEEP SQUARE PAN by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup basmati rice

1 (19.5 Oz) can Mae Ploy Coconut milk, well shaken

1 cup vegetables stock

1 tablespoon turmeric powder

1/8-teaspoon EACH ground cinnamon, and ground cardamom

1/4-teaspon cumin

1/3-cup tart cranberries

1/2-teaspoon red pepper flakes

1/4-cup toasted pine nuts

DIRECTIONS:

1.   In a dry Copper Chef, square pan over low heat roast pine nuts until golden brown; set aside.

2.   Rinse the rice in a mesh-strainer under cool running water, swishing it with your hands occasionally, until the water runs clear.

3.   In a Copper Chef, Square Pan, combine the coconut milk 5 ingredients.

4.   Stirring frequently bring the milk to a gentle boil over medium-heat.

5.   Remove from heat, add the cranberries, and let steep for 20 minutes.

6.   Return to low-heat and stir in the rice and red pepper flakes.

7.   Cover and cook until all liquid is absorbed, about 14-17 minutes.

8.   Remove pan from the heat, and let the rice stand, covered for 8-10 minutes.

9.   Fluff with rubber spatula, then serve with roasted pine nuts.

ENJOY DAN:                                                  SHARING LIFE LOVE AND FOOD!!