Recipe by JustJanS
We love this rice dish, but you must promise me not to lift the lid as it cooks (I know the disasterous results of that) or read the nutritional panel. A bit high in cals, but worth it occasionally!
Top Review by dale!
This was absolutely fantastic! What a great dish. I used reduced fat coconut milk and reduced the servings down to two. I followed the instructions and didn't peek at all. It turned out well cooked and deliciously creamy. I also used ground cardomon instead of pods with no problems. This has a lovely creamy spiced flavour. I served it as part of an Indian meal along with Crockpot Chicken Vindaloo #24139 and Lhassi #22405, but this rice was the star of the meal! Thanks for a new favourite Jan!
- 3 cups long grain rice
- 4 tablespoons ghee (I use butter)
- 2 medium onions, sliced
- 6 whole cloves
- 20 whole peppercorns
- 12 cardamom pods, bruised
- 1 1⁄2 teaspoons ground turmeric
- 3 1⁄2 teaspoons salt
- 12 curry leaves
- 1 stalk fresh lemongrass or 2 strips fresh lemon rind
- 1 1⁄4 liters coconut milk
Directions See How It's Made
- Wash rice and drain thoroughly.
- Heat the ghee in a large, heavy based saucepan.
- Add the onion, and fry until it begins to turn golden brown.
- Add the cloves peppercorns, cardamon pods, turmeric, salt, curry leaves and lemon grass.
- Add the rice and fry, stirring continuously for 2-3 minutes, until the rice is well coated with ghee and turmeric, Add the cocnut milk and bring to the boil.
- Lower heat, cover and cook for 20-25 minutes without lifting the lid.
- When the rice is cooked, the spices will have risen to the top.
- Remove spices and leaves used for flavouring and fluff the rice up with a fork Serve hot as part of an indian or Sri Lankan style meal.