Coconut basmati rice is a great accompaniment for any Indian or Asian dish. The coconut milk and spices add just enough flavor and interest but won't overpower the rest of your menu.
This recipe is originally from the Moosewood Cooks at Home cookbook. I've changed it by using brown rice and adapted the recipe for solar cooking by adjusting the cooking time.
1 1/4 Cups water
1 Cup brown basmati rice
1/2 Cup coconut milk
1/2 tsp tumeric
1/4 tsp salt
1 piece cinnamon stick
1/4 cup currants
1 dried chile (optional)
Place all ingredients in your graniteware pot and stir. Cover the pot and put it in the Sport solar oven. It takes approximately 2 hours to cook in the Solavore Sport. The rice is done when all of the liquid is absorbed.
