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Title: Coconut Rice

1 1/2 C grated unsweetened coconut
4 C water
1/4 C oil
1 - small onion, thinly sliced
2 T green pepper, chopped
1 - clove garlic, crushed
2 - whole cardamom seeds
4 - cloves
1 - cinnamon stick
2 t salt
1/2 C cashews, coarsely chopped
1/4 t cayenne
2 C long grain rice
1 - large tomato, peeled and chopped

Combine 1 cup of the coconut with the 4 cups water and bring to a boil. Remove from heat and let stand for 20 minutes. Strain, reserving the liquid for cooking the rice. Be sure to press out all excess moisture from coconut.

Saute onion in oil until golden. Add chopped green pepper, cardamoms, cloves, cinnamon, salt, cashews, and cayenne. Fry for 2-3 minutes. Add rice and stir for another 3 minutes.

Meanwhile bring the reserved coconut liquid to a boil and add the tomato, remaining 1/2 cup of coconut, and the hot, sauteed rice mixture. Stir. Cover tightly and steam until the rice is done.


From A Taste of India
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