Ingredients:
2 cups rice (see note)
12-20 curry leaves
1-2 pandan leaves (rampe)
1 cleaned and bruised lemongrass stalk
1 cinnamon stick
6 green cardamom pods
6 cloves
1 medium onion chopped
2-3 garlic cloves grated
2 Tbs of grated ginger
2-3 Tbs of margarine/butter
1 Tbs of canola oil
1/2 tsp of turmeric
1/2 cup of coconut milk
3 1/2 cups of chicken stock (see note)

Notes about the liquid: I used chicken stock to bump up the flavor of the rice. You can use chicken bullion, vegetable stock or plain water. It's up to you. Now the given ratio for liquid to rice is 2 parts liquid to 1 part rice. I was cooking brown rice so I added an extra 1/2 cup of water per cup of rice. **Make sure you count the coconut milk as liquid too**
On medium-high heat, melt your margarine and oil together. Then add your curry leaves (tear them up with your fingers so it perfumes the oil better), cinnamon stick, cardamoms and cloves. Allow to cook for about a minute until they become fragrant.
Next add your onions, ginger and garlic. Cook for 2-3 minutes.
Now add your raw rice and turmeric to the dish. Fry for about 3-4 minutes until the rice turns opaque in color. Make sure you stir it continuously so it does not burn and all the rice has a chance to be toasted.

I added 4 and 1/2 cups of stock and 1/2 cup of coconut milk for my brown rice because it tends to need more liquid and cook longer.
If you are cooking the rice directly on the stove, you can bring it to a boil and then lower the heat and allow it to cook covered until all the liquid evaporates. I am a rice cooker girl so I transferred all of rice and liquid to a rice cooker and allowed it to do all the work from this point on.
Serves 4 people. You can serve it just as is or garnish it further with some cashew nuts, fried onions, raisins, fried boiled eggs, sauteed peas and carrots. I liked it simply the way it is and my family and I ate it with a spicy pork curry and salad. Enjoy.
Note: If you are not used to eating rice with cinnamon sticks, cardamoms and cloves, try to pull them out before serving it. If not, you may bite down on these and it's not a pleasant experience to it them straight.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
I love the flavors in this dish...it's amazing what you can do with just rice!
ReplyDeleteI am a big fan of rice and this looks so flavourful to me.The coconut milk and curry leaves are a magical combination...I often try this combination in my day-to-day cooking. Thanks for sharing this recipe!
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I love rice, flavored rice...YOUR rice! This looks amazing!
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