Coconut Rice Erupting With Spices, Nuts & Peas

• 2 cups basmati rice (white)
• 1 cup water
• 1 1/2 cups light coconut milk
• 2 tablespoons oil
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 whole cloves
• 1 small red chile, seeded and minced
• 1 carrot, cut julienne very fine strips
• 1 garlic clove, minced
• 1 stalk lemongrass, cut into 2 inch pieces
• 1/2 teaspoon salt
• 1/3 cup chopped macadamia nuts, toasted
• 1 cup frozen peas
• toasted coconut (optional)

1. Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.
2. In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.
3. Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.
4. Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.

basmati rice, water, light coconut milk, oil, cumin, cinnamon, cardamom, cloves, red chile, carrot, garlic, stalk lemongrass, salt, nuts, frozen peas, coconut

Taken from www.food.com/recipe/coconut-rice-erupting-with-spices-nuts-peas-125514 (may not work)