Coconut Milk Rice

Method

1. 1

   Wash and soak rice: Wash 2 cups basmati rice in cold water until clear. Soak 20 minutes. Drain.

2. 2

   Make coconut milk: Blend 1.5 cups fresh grated coconut with 1.5 cups warm water. Squeeze and strain for thick coconut milk. Repeat with more water for thin milk.

3. 3

   Heat ghee and bloom spices: Heat 2 tbsp ghee. Add 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick. Fry 30 seconds.

4. 4

   Fry onions: Add 1 sliced onion and cook on medium heat 8 minutes until golden.

5. 5

   Add ginger-garlic and green chilli: Add 1 tsp ginger-garlic paste and 2 slit green chillies. Fry 1 minute.

6. 6

   Add drained rice: Add drained rice and toss gently in the ghee for 2 minutes.

7. 7

   Add coconut milk and water: Add 1 cup thick coconut milk and 1.5 cups thin coconut milk. Add 1.5 tsp salt. Stir once and bring to a boil.

8. 8

   Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes without lifting lid.

9. 9

   Rest: Turn off heat. Keep covered 5 more minutes.

10. 10

    Fluff and serve: Gently fluff with a fork. Garnish with fried onion and fresh coriander. Serve with any curry or raita.