Summary

Ingredients

• 200 g basmati rice
• 1 shallot (s), chopped
• 1 teaspoon peppercorns
• 200 ml coconut milk
• 200 ml water
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon butter

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Instructions

1. Preheat the oven to 160 ° C top / bottom heat.
2. Roast the peppercorns on the stove in a saucepan suitable for the oven for about 2 - 3 minutes without fat over medium heat. Add a little butter and the shallots and sauté for a few minutes.
3. Then add the rice, salt and turmeric and roast for 2 - 3 minutes while stirring.
4. Add coconut milk and water, bring to the boil briefly and then cover and place in the hot oven for about 30 minutes.
5. Loosen the rice with a fork and cover it for another 10 minutes.