Coconut milk – rice

Ingredients for 4 servings:

• 2 cups Basmati
• 300 ml coconut milk
• 300 ml water
• 1 tsp, leveled salt
• 4 cardamom pods, cut lengthwise
• 2 bay leaves
• 2 cloves
• 1 small onion(s)
• some oil
• 1 chili pepper(s), cut lengthwise, if desired

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

spicy, creamy coconut rice

Finely slice the onion. Heat the oil in a pan and sauté the onions, cardamom, bay leaves, and cloves (or chili for a spicy kick) until translucent. Add the rice and stir. Deglaze with coconut milk. Add the salt and water, cover, and simmer over low heat, stirring occasionally, until no liquid remains. Serve as a side dish to a curry or as a risotto with a piece of meat or fish.