Fragrant coconut and spice rice
Yield: 4 servings
Ingredients:
- 1 tb Oil 8 Curry leaves
- 1/2 c Peanuts
Instructions:
unsalted shelled 2 Spring onions cut in 2 mm -and roughly chopped -slices 1 tb Dessicated coconut 1 ts Ground cumin 1 c Coconut milk 1/2 ts Ground cardamom 2 c Water 1/2 ts Ground turmeric 1 Lemon grass stem 10 cm long 2 1/2 c Long grain rice 1. Heat oil in pan. Add nuts stir until golden; stir in coconut. 2. 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. 3. 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. HINT: The curry leaf is native to south east Asia and as its name suggests lends a rich curry-like flavour to Asian dishes. Source: Cooking Indonesian
