Name: Coconut Rice (Pandya)
Ingredients: 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

We are prepared to serve the Lord only by sacrifice. We are fit for the work of God only when we have wept over it, prayed about it, and then we are enabled by Him to tackle the job that needs to be done. May God give to us hearts that bleed, eyes that are wide open to see, minds that are clear to interpret God's purposes, wills that are obedient, and a determination that is utterly unflinching as we set about the tasks He would have us do.

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Recipe by: Michael Pandya, "Indian Vegetarian Cooking"
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 06, 1998

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