Summary

Ingredients

• 375 g rice (white lon rain rice)
• 600 ml water
• 0.5 teaspoon ½ turmeric
• 2 tablespoon desiccated coconut
• 2 tablespoon milk or coconut milk
• 2 tablespoon cashew nuts, chopped and roasted or almonds
• 4 curry leaves
• 0.33 teaspoon mustard seeds
• 1 chilli pepper (s), green, pitted and chopped
• 100 g clarified butter (hee)
• 1 lemon (s)

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Instructions

1. Bring the rice with turmeric to the boil in the water. Cover and simmer for another 12 minutes.
2. Pour the milk or coconut milk over the desiccated coconut and set aside.
3. Roast the nuts, curry leaves, mustard seeds and chilli in the ghee until the mustard seeds start to pop. Stir this mixture and the coconut flakes into the rice and drizzle with the juice of a lemon. Cover and cook again for 7-8 minutes until the rice is cooked through.
4. Season to taste and - depending on your taste - stir in the juice of the second lemon or garnish the rice with lemon wedges before serving.