Coconut Rice (Pandya)

Recipe Ingredients

3 tablespoons	45ml	Ghee
1 teaspoon	5ml	Cumin seeds
1		Turmeric
2		Cloves
4		Black peppercorns
2		Black or brown cardamom pods
2 cups	186g / 6.6oz	Dried coconut
2 cups	320g / 11oz	Brown rice
3 3/4 cups	888ml	Water
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Chopped almonds

Recipe Instructions

Presoak rice for an hour and then rinse well, pick out the dirt.

Heat ghee in a heavy pot and saute cumin until brown. Add turmeric, cloves, peppercorns and cardamom. Stir for about a minute.

Stir in coconut. Saute until golden. Add rice and continue sauteing, 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.

Source:
Michael Pandya, "Indian Vegetarian Cooking"

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