Ingredients
3tbspcoconut oil,for vegan option, ghee, or clarified butter
1cuponion,finely chopped
1garlic clove,minced
1tspsalt
⅛tspcayenne
2cupsbasmati long grain rice
½cupcoconut,unsweetened, grated
2cupscoconut water,unsweetened
1¾cupsplain water
3cardamom pods
5cloves,whole
1cinnamon stick
Preparation
Cook chopped onions, add garlic, cayenne, salt. Melt coconut oil, ghee, or clarified butter in a medium sauté pan on medium-low heat.
Add the finely chopped onion and cook until golden for 8 to 10 minutes. Add the garlic, cayenne, and salt, and cook a minute more.
Add the rice. Stir the rice into the onion mixture to coat with the oil or butter and cook for 3 more minutes, stirring occasionally.
Add coconut, coconut water, water, spices, simmer, and cover: Add the grated coconut to the rice onion mixture and stir in the coconut water and the water.
Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer. Lower the heat to low, cover, and simmer gently for 15 minutes.
Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes.
Remove lid and remove cardamom pods, cloves, and cinnamon. Fluff with a fork.
