serves 4
A quick and simple coconut-flavored rice for Indian meals that doesn’t require opening up a can of coconut milk.
1 cup long grain white basmati rice, rinsed and well drained
1 tablespoon coconut oil
1/4 cup dried grated coconut
1 teaspoon cumin seeds
4 green cardamom pods
1 small carrot, grated
1 3/4 cups water or vegetable broth
1/2 teaspoon sea salt
handful of chopped cilantro, optional
1. In a 2 quart pot with a heavy lid heat coconut oil over medium heat. Stir in rice, grated coconut, cumin seeds, and cardamom pods. Fry, stirring occasionally, for 2-3 minutes or until rice starts just begins to look golden. Add carrot and fry for another minute, then pour in water and sea salt.
2. Turn up heat and bring to a rolling boil. Stir the rice once, reduce heat to low and cover tightly. Cook for 20-24 minutes or until all of the liquid has been absorbed and rice is tender. Turn off heat and let rice sit for 10 minutes covered, sprinkle with cilantro and fluff with a fork before serving. You may want to fish out the cardamom pods yourself or let guests do so (just be sure to give them a heads up!).
