Title: Coconut Rice
Categories: Ethnic Vegetarian Rice
Yield: 4 Servings

3	tb	Ghee
1	ts	Cumin seeds
1	pn	Turmeric
2		Cloves
4		Black peppercorns
2		Black or brown cardamom pods
2	c	Dried coconut
2	c	Brown rice
3 3/4	c	Water
1 1/2	ts	Salt
1	tb	Chopped almonds

Presoak rice for an hour & then rinse well, pick out the dirt.

Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.

Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes.

Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Michael Pandya, "Indian Vegetarian Cooking"

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