Coconut Rice
Yield
4 servingsPrep
5 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | pinch |
turmeric
|
*
|
| 2 | each |
cloves
|
*
|
| 4 | each |
black peppercorns
|
*
|
| 2 | each |
cardamom pods
black or brown |
*
|
| 2 | cups |
coconut
dried |
*
|
| 2 | cups |
brown rice
|
|
| 3 ¾ | cups |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
almonds
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
cumin seeds
|
|
| 1 | pinch |
turmeric
|
*
|
| 2 | each |
cloves
|
*
|
| 4 | each |
black peppercorns
|
*
|
| 2 | each |
cardamom pods
black or brown |
*
|
| 473 | ml |
coconut
dried |
*
|
| 473 | ml |
brown rice
|
|
| 887 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 15 | ml |
almonds
chopped |
|
Directions
Presoak rice for an hour and then rinse well, pick out the dirt.
Heat ghee in a heavy pot and sauté cumin until brown.
Add turmeric, cloves, peppercorns and cardamom.
Stir for about a minute.
Stir in coconut.
Sauté until golden. Add rice and continue sautéing, over medium heat for 2 minutes.
Pour in water, add salt, bring to a boil, lower heat, cover and cook for about 20 minutes, until the water has evaporated and the rice is cooked.
Garnish with cashews, raisins and almonds.
Serve with any main curry.
