Coconut Rice Erupting With Spices, Nuts & Peas

Rita~'s Note:

This coconut rice has cumin, cinnamon, cardamom, cloves, red chili, carrot, garlic lemon grass, nuts, peas & coconut.This is being made for a Luau!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 2 cups basmati rice (white)
• 1 cup water
• 1 ½ cups light coconut milk
• 2 tablespoons oil
• ¾ teaspoon cumin
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• 2 whole cloves
• 1 small red chile , seeded and minced
• 1 carrot , cut julienne very fine strips
• 1 garlic clove , minced
• 1 stalk lemongrass , cut into 2 inch pieces
• ½ teaspoon salt
• 1⁄3; cup chopped macadamia nuts , toasted
• 1 cup frozen peas
• toasted coconut (optional)

Directions:

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.

Reviews

[Tulip-Fairy]

I used long grain rice instead of basmati but it was still delicious. The spices/nuts combination were just right. While first cooking, the colours and smell didn't bode well, but by the final dish it was amazing! As i did this for a party i doubled the recipe and had a little left over for lunch the next day...again it was amazing.