Peanut milk gives this simple, vegan side dish a protein boost along with a subtle nutty flavor. Great with Asian stir-fries and Indian meals!
- 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)
- 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.
Keywords: rice, peanut milk, crispy shallots, vegan