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Coconut rice

Recipe from: 3/13/2003 12:00:00 AM
Ingredients 11
Servings 8


  • 500
    basmati rice
  • oil
  • 1
    piece cassia
  • 2
    cardamom pods
  • 2
    whole cloves
  • 250
    coconut milk
  • 250
  • 5
    mustard seeds
  • 1
    sprig curry leaves
  • 200
    dessicated coconut
  • salt


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.

Read more on: starch  |  shallow-fry

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