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COCONUT RICE (PANDYA)

Ingredients: 3 Tablespoon(s) Ghee 1 Teaspoon(s) Cumin seeds 1 Pinch(s) Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese 2 Black peppercorns 2 Black or brown cardamom pods 2 Cup(s) Dried coconut 2 Cup(s) Brown rice 3 3/4 Cup(s) Chicken bouillon powder 1 1/2 Teaspoon(s) Crushed peanuts 1 Tablespoon(s) Chopped almonds Directions: Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Michael Pandya, "Indian Vegetarian Cooking"
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