Ingredients
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3 oz rice
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1½ cups coconut milk
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2 tablespoons sultanas or raisins
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1 level teaspoon salt
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Seeds of one pod of cardamom
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Some pepper
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1 teaspoon ghee
Methods
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Clean and wash the rice.
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Put ½ cup of grated fresh coconut in a mixing bowl. Add 2 cups of hot water, knead well and squeeze out the coconut milk through a muslin cloth. Keep 1½ cups.
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Wash the sultanas. Remove seeds from the cardamom pod and crush them.
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Heat the ghee in a saucepan. Add the rice and stir until transparent. Add the coconut milk, sultanas, crushed cardamom, pepper and salt.
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Stir well and bring to the boil quickly, then lower the heat and cook gently until the rice is done and the liquid is absorbed. Keep the lid only halfway on so that some steam can escape.
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Pile high on a shallow dish and serve with curry.
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