| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish, Rice |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Long grain white rice |
| 2 1/4 |
c |
Water |
| 3/4 |
ts |
Turmeric |
| 2 |
tb |
Dessicated coconut |
| 2 |
tb |
Coconut milk or milk |
| 2 |
tb |
Chopped toasted cashews |
|
|
Or almonds |
| 4 |
|
Curry leaves |
| 1/2 |
ts |
Mustard seeds |
| 1 |
|
Green chilli, seeded and |
|
|
Chopped |
| 1/2 |
c |
Ghee |
| 2 |
|
Lemons |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 20 minutes
Cook rice with water and turmeric in a heavy saucepan over high heat until
boiling. Reduce heat, cover tightly and cook for 12 minutes. Moisten the
dessicated coconut with milk or coconut milk and set aside. Cook nuts,
curry leaves, mustard seeds and chillies in the ghee until the mustard
seeds begin to pop. Stir into the rice with the coconut, adding the juice
of 1 lemon. Cover tightly again and cook a further 7-8 minutes until the
rice has absorbed the liquid and is dry and fluffy. Check for taste, adding
extra lemon juice, or serve with the remaining lemon cut into wedges.
Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 19:18:17 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”