Aromatics Make This Coconut Rice a Longtime Favorite

Whittemore House is a private facility at Washington University in St. Louis where faculty and staff can enjoy lunch, host events and socialize. Here, chef Nick Rugen uses Castor River Farms' rice throughout his menu. The vegetarian green curry is a longtime favorite, one that has changed only slightly over the years. Along with using aromatics like star anise and citrus peel in the coconut rice, chef Rugen pours the boiling liquid into the rice, covers tightly and then bakes, producing a tender, fluffy result that keeps this classic on the menu.