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Coconut Rice



  • 2 tablespoons oil or margarine
  • 3/4 cup chopped onion
  • 4 to 5 whole cloves
  • 2 cinnamon sticks
  • 5 cardamom buds, crushed (optional)
  • 3 whole bay leaves
  • 1/8 teaspoon ground fresh or powdered ginger
  • 2 cloves garlic, mashed
  • 1 cup unsweetened coconut milk
  • 3 cups water
  • 2 cup rice
  • 1 teaspoon salt
  • 1/4 cup cashews (optional)


  1. Heat oil or margarine in a heavy saucepan.
  2. Add onions and fry for 1 minute.
  3. Add cloves, cinnamon, cardamom, bay leaves, ginger and garlic. Fry until light brown.
  4. Add rice, coconut milk, salt and water. Bring to boil; reduce heat, cover and cook for 30 minutes or until rice is done.
  5. If desired, cashews can be added.
  6. Serve with chicken or beef curry or with yogurt chutney.

Makes 6 to 8 servings.

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