All Easy Recipes. Cook all that you can cook. Braised Rice With Crab And Coconut Milk
(Crab Pilau)
What You Need:            (To Serve: 6)
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  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • teaspoon finely chopped fresh hot chilies
  • 2 tablespoons curry powder
  • 2 cups uncooked long- or medium-grain white rice
  • 4 cups coconut milk made with the meat of 1 fresh large coconut and 4 cup shot milk
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 pound fresh, canned or frozen crab meat, drained and picked over to remove all bits of shell and cartilage
  • 2 tablespoons finely cut fresh chives
  • 2 tablespoons strained fresh lime juice

  • How To Cook:
    1. In a heavy 3- to 4-quart casserole, melt the butter in the oil over moderate heat. When the foam begins to subside, add the onions, garlic and chilies and, stirring frequently, cook for about 5 minutes, until they are soft but not brown.

    2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder and stir for 2 or 3 minutes, then pour in the rice and continue stirring for a few minutes more, until the grains become somewhat milky and opaque.

    3. Stir in the coconut milk, salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer undisturbed for 15 minutes.

    4. 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.

    5. Taste for seasoning, fluff with a fork and serve the Crab Pilau at once, mounded on a heated platter.

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