Coconut rice (pandya)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ghee |
| 1 | teaspoon | Cumin seeds |
| 1 | pinch | Turmeric |
| 2 | Cloves | |
| 4 | Black peppercorns | |
| 2 | Black or brown cardamom pods | |
| 2 | cups | Dried coconut |
| 2 | cups | Brown rice |
| 3¾ | cup | Water |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Chopped almonds |
Directions
Presoak rice for an hour & then rinse well, pick out the dirt.
Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.
Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.
Garnish with cashews, raisins & almonds.
Serve with any main curry.
Michael Pandya, "Indian Vegetarian Cooking"