Updated: Apr 15, 2018
The other day I needed some rice to go with a chicken dish and I didn't want plain rice so I thought of Pumpkin Rice since I had some leftover from making soup. Then...I changed my mind and figured I should do something else. I have made saffron rice before, but thought of doing something different :) Perhaps an Indian variation with some yummy coconut.
I love garam masala because of how fragrant it is. Garam masala is a spice blend of 5-6 spices commonly used in Indian cuisine. For this recipe you may purchase pre-mixed garam masala and add turmeric or just use the spices at home to make the blend. When you're cooking this rice, prepare yourself for the sweet aroma that will fill your kitchen! It is unbelieveably amazing!
water for soaking the rice
2 cups long grain basmati rice
3 tablespoon coconut oil or ghee
1/2 teaspoon cumin
1 1/2 - 2 teaspoons turmeric
1 1/2 teaspoon fresh ginger, minced finely
1 small onion, diced finely
3 garlic cloves, minced finely
2 1/4 cups water
1 teaspoon lemon juice or vinegar
4 tablespoons coconut powder
1 teaspoon salt
11/2 teaspoons brown sugar
2 - 3 whole cloves
1 Bay leaf
1/4 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teapoon freshly ground peppercorns
coconut, shredded (optional)
In a large bowl soak the rice in room temperature water for 25-30 minutes. Drain the water from the rice and discard.
Heat the coconut oil or ghee over alow-medium flame. Stir in the onion, garlic and fresh ginger then cook till soft but not brown. Add cumin and turmeric and cook for another 2 minutes.
To the same pot add the 2 1/4 cups water, the soaked rice, vinegar or lemon juice, coconut powder, salt, sugar, cloves, bay leaf, coriander, cinnamon, nutmeg, pepper.
Reduce the heat to low. Cover the pot and cook the rice for 15 - 20 minutes. Remove from the heat once the rice is no longer hard and all the liquid has evaporated. Use a fork to fluff up the rice to avoid clumps. Leave the pot covered till ready to serve.
Sprinkle shredded coconut on top and serve hot.
YIELD: 4-6 servings