Indian spiced coconut rice

Ingredients for 4 servings:

• 3 cup(s) rice (long grain rice)
• 1 onion(s), finely diced
• 1 garlic clove(s), finely diced
• 2 cm fresh ginger, grated
• 3 cardamom pods, green
• 3 cloves
• 6 black peppercorns
• 1 bay leaf
• ½ stalk(s) cinnamon
• ½ tsp turmeric
• 2 tbsp ghee or oil
• 8 cup(s) unsweetened coconut milk
• ½ tsp salt, – 1 tsp
• 1 tbsp desiccated coconut, or chips

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very spicy rice variant, goes well with meat, fish and vegetable curry

Heat oil in a pot. Fry the diced onion and garlic over low heat. Add the rice, ginger, and spices, and sauté gently, stirring constantly. Heat the coconut milk separately. Add seven cups of it to the rice and spices with the salt. Bring to a boil, then simmer over low heat with the lid closed for about 25 minutes. Fluff the rice occasionally with a fork and add the remaining coconut milk, if desired. Dry-roast desiccated coconut or chips in a pan until golden brown, then sprinkle over the rice before serving. Note: In India, rice is served with all the spices. These are then sorted out on the plate and set aside. Tip: The coconut milk can also be mixed with water.