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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 6 |
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Directions: Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside. In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute. Stir in lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes. Stir in peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.
Ingredients:
1 27/625 Pound(s) rice basmati
1 Cup(s) water
1 1/2 Can(s) lite milk coconut
163/1250 Ounce(s) cumin
869/10000 Ounce(s) cinnamon
1/4 cardamom
137/4377 Quart(s) or cooking spray olive oil
1 small, red, seeded, minced chili peppers
1 cut julienne strips carrot
1 stalk, cut into 2 inch pieces lemon grass
869/10000 Ounce(s) salt
1 Cup(s) frozen peas |
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