Indian Spice – Coconut – Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cup rice, (long grain rice)
- 1 onion (s), finely diced
- 1 clove garlic, finely diced
- 2 cm ginger, fresh, grated
- 3 cardamom pods, green
- 3 clove (s)
- 6 black peppercorns
- 1 bay leaf
- 0.5 stick ½ cinnamon
- 0.5 teaspoon ½ turmeric
- 2 tablespoon ghee or oil
- 8 cup coconut milk, unsweetened
- 0.5 teaspoon ½ salt, - 1
- 1 tablespoon desiccated coconut or chips
Print Recipe
Pin Recipe Instructions
- Heat oil in a pot. Fry the onion and garlic cubes over a mild heat. Add rice, ginger and the spices and sauté, stirring constantly.
- Heat the coconut milk separately, add seven cups with the salt to the rice and spices. Bring to the boil once, then simmer on low heat with the lid closed for about 25 minutes. In between, loosen up the rice with a fork and add the rest of the coconut milk if necessary.
- Roast the coconut flakes or chips in a pan until dry until golden brown, pour over the rice before serving.
- Note:
- In India rice is served with all kinds of spices. These are first sorted out on the plate and put aside.
- Tip:
- The coconut milk can also be mixed with water.
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