Carrot and Coconut Rice
4 servings
35 minutes
This golden rice with streaks of shredded carrot and toasted grated coconut has a sweetish taste due to the added raisins, cloves, black peppercorns and cinnamon stick are best removed from the rice before serving . This dish is ideal for lunch or dinner, paired with dal soup and some salad. This dish is quick to prepare, looks attractive, has a delicate aroma and, most importantly, it will satisfy the taste of even the most picky gourmet.
1
Chop the carrot
- Carrot: 230 g
2
If you use basmati rice, sort, rinse, soak, and dry it.
- Basmati rice: 190 g
3
Heat ghee or vegetable oil in a heavy non-stick pot over medium heat. Before it starts to smoke, add sesame seeds, cloves, black pepper, a stick of coriander, and coconut to the oil. Fry while stirring until the coconut turns golden. Add rice and fry for a few minutes until the rice grains become slightly translucent.
- Vegetable oil: 2 tablespoons
- Sesame seeds: 1.5 tablespoon
- Cloves: 6 pieces
- Black peppercorns: 6 pieces
- Cinnamon sticks: 1 piece
- Coconut: 50 g
- Basmati rice: 190 g
4
Add water and the remaining ingredients, increase the heat, and bring to a boil.
- Water: 500 ml
- Salt: to taste
- Raisins: 2 tablespoons
5
Reduce the heat to minimum, cover tightly with a lid, and let it simmer slowly without stirring for 20-25 minutes until the rice is fluffy, the vegetables are soft, and all the liquid is absorbed.
6
Turn off the heat and let the rice sit covered for 5 minutes to allow the tender grains to firm up. Just before serving, remove the lid and fluff the hot rice with a fork.
