Crab pilau (braised rice w/ crab and coconut milk)

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Vegetable oil
1 cup Onion; finely chopped
1 teaspoon Garlic; finely chopped
½ teaspoon Hot chili peppers; finely chopped
2 tablespoons Curry powder
2 cups White rice, long- or medium-grain; uncooked
4 cups Coconut milk
1 teaspoon Salt
\N \N Black pepper; freshly ground
1 pounds Crab meat, fresh, frozen, or canned
2 tablespoons Chives; finely chopped
2 tablespoons Lime juice; strained

In a heavy 3- to 4-quart casserole, melt the butter in the oil over moderate heat. When the foam subsides, add the onions, garlic, and the chilies, and stirring frequently, cook for about 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder and stir for 2 to 3 minutes, then pour in the rice and continue stirring for a few minutes more, until the grains become somewhat milky and opaque.

Stir in the coconut 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 minutes. Add the crab meat, chives, and lime juice, stir gently and simmer, covered, for 5 minutes longer or until most of the liquid has been absorbed by the rice and the crab is heated through.

Taste for seasoning, fluff with a fork and serve the crab pilau at once, mounded on a heated platter.

Posted to MM-Recipes Digest V4 #080 by Bruce Hollinger <mbhollin@...> on Mar 19, 1997

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