Recipe: Coconut Rice

INSTRUCTIONS

• On medium high heat: add 1 tbsp of gingelly oil and 1 tbsp of ghee. Once heated, add 1 tbsp fennel (sauté).
• Then add whole spices (bay leaf, cinnamon, cloves, star anise, cardamom pods).
• Once aromatic, add in green chillies and sauté. To this add ½ cup of carrot/green peas and sauté.
• Once sautéed, add the drained rice and stir.
• Then add your coconut milk.
• Reduce heat to medium flame and cover with a lid
• Cook the rice for approximately 10 minutes, occasionally stirring in between.
• After about 10 minutes, the rice will be infused with the flavours of the coconut milk and the spices.
  

INGREDIENTS:

• 1 cup basmati rice (cleaned, soaked for 10 minutes and drained)
• ½ cup of carrot/green peas mix)
• 1 tbsp gingelly oil/sesame oil
• 1 tbsp ghee
• 1 tbsp fennel
• 1 bay leaf
• 1 thumb size piece of cinnamon
• 2 cloves
• 2 star anise
• 2 cardamom pods
• 2-3 pieces of green chillies (chopped)
• 1 can of coconut milk

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