Makes 4 servings
What you’ll need…
|2 tbsp (30 mL)||coconut oil|
|1||small onion, finely diced|
|1 tbsp (15 mL)||finely chopped ginger root (1 tsp/5 mL) dried|
|1 tsp (5 mL)||whole cumin seeds|
|1 tsp (5 mL)||cinnamon|
|¼ tsp (1.25 mL)||ground cardamom (or 2 whole cardamom pods)|
|pinch||saffron threads, optional|
|1 cup (250 mL)||brown basmati rice|
|1 ½ cups (375 mL)||water|
|½ cup (125 mL)||coconut milk|
|2 tbsp (30 mL)||dried currants or raisins, optional|
|2 tbsp (30 mL)||slivered almonds, optional|
|sea salt, to taste|
What to do…
- In medium saucepan, heat coconut oil over medium. Add onions; cook 2-3 minutes or until starting to soften.
- Add spices and rice. Cook 1 minute longer, stirring constantly. Stir in water and coconut milk; increase heat to medium-high and bring to boil.
- Reduce heat, cover and simmer for 30-45 minutes, or until rice is tender and moisture is absorbed. Brown rice brands can vary greatly, if the pan is dry and rice is still tough, add a few tablespoons of hot water, cover and keep cooking.
- Fluff rice with a fork. Serve topped with dried currant and slivered almonds, if desired.