Purim Rice

This wonderful recipe was contributed by our good friend Yael Saar, TBE member, mom, and creator of Mama’s Comfort Camp. Thanks, Yael!

The lovely poppyseed and coconut combination is very comforting and festive. I came up with this idea 4 years ago when I had left over poppyseeds after baking Hamantaschen. Since then I’ve been bringing this dish with us to the Israeli Purim Potluck party, where it is always a big hit.

1.5 cups rice
1/4 cup poppyseeds
1/4 cup shredded coconut
1 tsp salt
1/2 cup raisins or other chopped dried fruits (optional)
1 Tbsp olive oil or butter
4 cups liquid: 1 or 2 cans of coconut milk, the rest water. Use 2 cans of coconut milk for a very rich flavor.

Place all ingredients except the liquid in a saucepan and mix together over medium heat, coating the grains and seeds in the oil.
After about 3 minutes add the liquid and bring to a boil. Cover, reduce heat and simmer for 15 minutes.
Remove from heat source and let stand for 5-10 more minutes.
Fluff with a fork, and serve.

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