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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
2 cups long grain rice, washed and drained
3 1/2 cups coconut milk (see recipe, above)
1/2 teaspoon salt
1 teaspoon butter
2 whole cloves
2 pandan leaves (screwpine), tied in a knot (optional)
Instructions
Combine all ingredients in a pot and bring to a boil. Reduce the heat to simmer, cover the pot, and cook until the rice is done and fluffy, about 35 to 40 minutes. Remove the cloves and screwpine leaves before serving.
| Servings |
| 6 to 8 |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. Ingredients2 cups long grain rice, washed and drained
InstructionsCombine all ingredients in a pot and bring to a boil. Reduce the heat to simmer, cover the pot, and cook until the rice is done and fluffy, about 35 to 40 minutes. Remove the cloves and screwpine leaves before serving.
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