Ingredients
- 4 black peppercorns
- 2 black
- 3 3/4 c water
- 2 c brown rice
- 2 c coconut (dried)
- 3 tb ghee
- 1 tb almonds (chopped)
- 1 1/2 ts salt
- 1 ts cumin seeds
- 1 pn turmeric
Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Michael Pandya, "Indian Vegetarian Cooking"
