Cinnamon and Coconut Rice

1 – 1 1/2 cups of basmati rice, which has been soaked for up to a minimum of 1/2 an hour
1 cup of coconut milk
salt to taste
11/2 tsp of nigella seeds (kalongi seeds)
rind of one large lemon
1 tbsp of lemon juice
a medium piece of a cinnamon stick

In a little hot oil fry the cinnamon stick until an aroma develops. Pour in he drained rice and fry for a few seconds. Now add enough water to just cover the rice and add the coconut water now as well, and turn the heat low and cover the saucepan and cook on ‘dam’.

Check the rice after a few minutes to ensure that the rice has not stuck to the bottom of the pan. Use a small teaspoon to move around the rice so as to avoid breaking the grains. If you feel the rice is burning at the bottom place a ‘tava’ – flat Asian pan used to make chappatti breads etc, under the pan and keep on low heat, or place in over (if using oven safe saucepan).

In a small fry pan heat up a little oil and fry the nigella seeds until they splutter and then pour these, the lemon rind and juice on to the rice and stir.

Serve with any fish dish.

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