Fragrant Coconut And Spice Rice

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Fragrant Coconut And Spice Rice

 

1 tablespoon oil

1/2 cup peanuts, unsalted, shelled, roughly chopped

1 tablespoon dried coconut

1 cup coconut milk

2 cups water

1 lemon grass stem

8 curry leaves

2 spring onions, cut in 2 mm slices

1 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon ground turmeric

2 1/2 cups long grain rice

 

Heat oil in pan. Add nuts, stir until golden; stir in

coconut.

Add coconut milk and water to pan. Stir in lemon

grass, curry leaves and spring onions. Bring to a

boil. Reduce heat and simmer, uncovered, for 2

minutes. Add cumin, cardamom and turmeric, bring to a

boil. Add rice, cook, uncovered, until steam holes

appear at the surface.

Cover pan with a tight fitting lid, reduce heat to

very low. Cook for 10 minutes. Lift lid, check if rice

is cooked, continue cooking if required. NOTE: Jasmine

or Basmati rice can be used instead of long grain rice

if preferred. Avoid lifting the lid of the pan while

rice is cooking, as all the steam will escape,

resulting in gluggy rice.

Serves 6.

 

 

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