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) |
| 1 | bay leaf |
| 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.
