Fragrant Coconut and Vegetable Rice with Raisins and Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati rice
- 400 ml coconut milk
- 100 ml water
- 2 onions)
- 150 g peas, frozen
- 2 bell pepper (s)
- 100 g nuts, preferably cashews
- 100 g raisins
- 4 cardamom pods
- 15 peppercorns
- 3 carnation (s)
- 4 bay leaves
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Wash, clean and dice the peppers or cut into narrow strips. Mince the spices in a mortar.
- Heat the oil in the pan and fry the onion strips in it. Add all the spices and sweat. Pour in coconut milk and water, add 1 teaspoon salt and bring to the boil. Add rice and mix carefully, bring to the boil once and leave to stand for 10 minutes over low heat.
- Add vegetables and leave to stand for another 5 minutes. Take the pot off the stove and let it steep for another five minutes.
- Meanwhile, roast the nuts and raisins in a little oil in a pan until the nuts brown lightly, then pull the mixture into the rice and serve immediately
- It can either be eaten as a main course or with chicken.
- If you like the vegetables a little softer, you can add the vegetables earlier.
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