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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