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Mike Riccardi

Coconut Rice (pandya)

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CATEGORY CUISINE TAG YIELD
Grains Indian Indian 4 Servings

INGREDIENTS

3 T Ghee
1 t 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 t Salt
1 T 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

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 524
Calories From Fat: 122
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 985.2mg
Potassium: 165.2mg
Carbohydrates: 100g
Fiber: 10g
Sugar: 13.7g
Protein: 7.7g


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