Coconut Rice Erupting With Spices, Nuts & Peas

Ingredients

• 2 cups basmati rice (white)
• 1 cup water
• 1 1/2 cups light coconut milk
• 2 tablespoons oil
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 whole cloves
• 1 small red chile, seeded and minced
• 1 carrot, cut julienne very fine strips
• 1 garlic clove, minced
• 1 stalk lemongrass, cut into 2 inch pieces
• 1/2 teaspoon salt
• 1/3 cup chopped macadamia nut, toasted
• 1 cup frozen peas
• toasted coconut (optional)

Directions

1. 1

   Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.

2. 2

   In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.

3. 3

   Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.

4. 4

   Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.