1. Soak the rice for 1 hour, wash and drain. Heat the oil in a saucepan and fry the sliced shallots, stirring all time, for 2 minutes. 2. Add the rice, turmeric, coriander and cumin, stir fry for another 2 minutes and then put in the coconut milk and the other ingredients. 3. Boil the mixture, uncovered, stirring it once or twice with a wooden spoon, until the liquid has been soaked up by the rice. Then cover the saucepan tightly and leave on a low heat, undisturbed, for 10 minutes, or finish cooking in the oven or microwave. 4. Transfer it to a serving dish and take out and discard the cinnamon stick, cloves and kaffir lime or bay leaf. 5. Serve hot as an accompaniment to savoury meat or fish dishes and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
