Sometimes at the market I see something I can’t resist, because it’s just too cute, unusual or delicious to leave. This week it was baby squash (or pumpkin as it’s normally called here in oz). How could you resist this face?
Plus, being only two at home means this size pumpkin is a perfect ready meal style portion controlled size! This is great, because often when I buy even a ¼ size pumpkin I can never find enough uses for it in a week. Often I’ll roast the lot and leave it in the fridge to put in salads and sandwiches. Unfortunately (and surprisingly) we don’t eat that many salads or sandwiches.
Spiced Coconut Rice
2 cups basmati rice
2 cups cold water
270 ml coconut milk
1 cinnamon stick
thumb sized piece of ginger, sliced
thumb sized piece ginger, grated (baby ginger is good for this because when you grate it from the cut side, the skin just peels itself away!)
1 clove garlic
½ teaspoon chilli
1 heaped teaspoon garam masala
1 teaspoon each salt and pepper
fresh grating of nutmeg
Put the rice, water, coconut milk, cinnamon stick and sliced ginger into a saucepan on a high heat and bring to the boil (stir a bit so it doesn’t catch on the bottom). Once boiling, then turn down to simmer, cover the pan and leave for 10 mins (keep an ear on it to know it doesn’t get boiling again). Then take it off the heat, leave the lid on and let it rest for 10 mins. Discard ginger and cinnamon and fluff up the rice with a fork.
Mix in the remaining ingredients. When theses fragrant ingredients hit the hot rice it lets off the most amazingly yummy smell.
This recipe makes far too much rice. You’ll end up with about 6 cups of cooked rice. But don’t dismay. Left over rice is always a blessing in the fridge and this spiced coconut rice is too good to resist the next day! It would be great in a rice salad, or to make fried rice with. You could try to half the recipe (I’m sure it would work) but then you end up with ½ a small can of coconut milk left over. Come to think of it, a Piñna Colada would be great accompanying drink for this meal…
Now to the Squash
baby squash (or pumpkin) – as many as required to serve ½ a baby squash per person
salt and pepper
Preheat the oven to 180°C. Half and deseed the pumpkins. You can take a slither off the top and tale of the pumpkin if you think it’s required to keep them standing steady. Spray oil, and sprinkle salt and pepper over your pumpkin cups and pop in the oven for 30 mins.
Put cooked rice into pumpkin cavities and wrap in foil so they don’t dry out.
Put back in the oven for 30 mins. You could leave them unfoiled for the last 10 mins to colour more if you wanted. But I don’t think it’s necessary.
Serve topped with natural yoghurt and coriander.
These babies are great served with BBQ lamb chops. Consider rubbing your lamb chops in the same spices in the rice before they hit the BBQ – yum!Did you like this?