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Coconut Rice Erupting With Spices, Nuts & Peas

  • 35minutes
  • 265calories

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Ingredients Jump to Instructions ↓

  1. 2 cups basmati rice (white)

  2. 1 cup water

  3. 1 1/2 cups light coconut milk

  4. 2 tablespoons oil

  5. 3/4 teaspoon cumin

  6. 1/2 teaspoon cinnamon

  7. 1/4 teaspoon cardamom

  8. 2 whole cloves

  9. 1 small red chile , seeded and minced

  10. 1 carrot , cut julienne very fine strips

  11. 1 garlic clove , minced

  12. 1 stalk lemongrass , cut into 2 inch pieces 1/2 teaspoon salt

  13. 1/3 cup chopped macadamia nuts, toasted

  14. 1 cup frozen peas toasted coconut

Instructions Jump to Ingredients ↑

  1. Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.

  2. In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.

  3. Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.

  4. Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut. ?

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