Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons peanut oil
  • 2 small shallots, thinly sliced (about 1/3 cup total)
  • 3/4 teaspoon kosher salt, divided
  • 2 cups basmati rice
  • 1 3/4 cups peanut milk (I used Milked Peanuts from Elmhurst 1925)
  • 1 3/4 cups water
  • 1/2 cup chopped cilantro
  • Chopped peanuts, for garnish (I used skinless, salted)

Instruction

  • Place peanut oil in a medium saucepan. Add shallots, separating the rings with your fingers. Turn the heat on to medium-high. Fry the shallots, stirring occasionally, until well browned. Remove shallots to a kitchen towel or paper towel lined plate, leaving the oil in the pan, and immediately sprinkle with a pinch of kosher salt. 
  • Place the rice in a large bowl and fill with cool water. Swirl the rice around with your hand until the water goes cloudy, carefully drain, and repeat 2 or 3 times, draining well after the last rinse. This helps remove the excess starch from the rice. 
  • Carefully add the drained rice to the saucepan (it may splatter if the oil is still hot), then add the peanut milk, water, and 1/2 t kosher salt. Bring to a boil, cover, lower heat and simmer until tender, about 15 minutes. Remove lid, and fluff rice with a fork, then stir in the chopped cilantro. Taste for seasoning and add more salt, if necessary. 
  • Serve rice with crispy shallots and chopped peanuts sprinkled over top.