Sweet indian rice

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 \N Onion - peeled and sliced
8 ounces Basmati rice; (225g)
1 ounce Creamed coconut - flaked; (25g)
2 teaspoons Schwartz Indian Rice Seasoning
2 teaspoons Sugar
2 ounces Sultanas; (50g)
1 ounce Flaked almonds - toasted; (25g)
2 teaspoons Schwartz Garam Masala
2 teaspoons Schwartz Coriander Leaf
\N \N Salt

Heat the oil and fry the onion until golden brown. Add the rice and cook for 1 - 2 minutes, stirring. Blend the creamed coconut, Rice Seasoning and sugar into 1 pint (600ml) water and add to the rice. Bring to the boil and simmer for 15 - 20 minutes, or until all the water has been absorbed, stirring frequently. Add the sultanas, almonds, Garam Masala and Coriander Leaf for the last few minutes of cooking. Season with salt to taste. Serve as an accompaniment to curry dishes.

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