Coconut rice

Name: Coconut rice
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml rice basmati; 0.00 oil; 1.00 cassia bark; 2.00 cardamom pods; 2.00 cloves whole; 250.00 ml coconut milk; 250.00 ml water; 5.00 ml mustard seeds; 1.00 curry leaves fresh; 200.00 ml dessicated coconut; 0.00 salt

8 servings

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Starch

By Food24 November 03 2009

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Ingredients (11)

500.00 ml	rice — basmati
0.00	oil
1.00	cassia bark
2.00	cardamom — pods
2.00	cloves — whole
250.00 ml	coconut milk
250.00 ml	water
5.00 ml	mustard — seeds
1.00	curry leaves — fresh
200.00 ml	dessicated coconut
0.00	salt

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Method:

Wash the rice and soak in fresh water for 30 minutes.
Heat 30 ml oil in a large saucepan and fry the whole spices until fragrant.
Add the coconut milk and water and bring to the boil.
Add the rice and cook for about 20 minutes until most of the liquid has been absorbed.
Cover and cook for another 10 minutes over very low heat.
Heat a little extra oil in a pan and fry the mustard seeds and curry leaves until the seeds begin to pop.
Stir in the dessicated coconut and mix with the rice.
Season with salt to taste.