Turmeric coconut rice

Ingredients for 3 servings:

• 200 g basmati rice
• 1 shallot(s), chopped
• 1 tsp peppercorns
• 200 ml coconut milk
• 200 ml water
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Preheat oven to 160°C (top/bottom heat). Toast the peppercorns in an ovenproof pot on the stovetop over medium heat for about 2-3 minutes without fat. Add a little butter and the shallots and sauté for a few minutes. Then add the rice, salt, and turmeric and toast for 2-3 minutes, stirring. Add the coconut milk and water, bring to a boil briefly, then cover and place in the preheated oven for about 30 minutes. Fluff the rice with a fork and let it rest, covered, for another 10 minutes.