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Rice with tomato and other spices cooked in coconut milk.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine peppercorns, cloves, cardamom, and cinnamon in a spice grinder; pulse until finely ground.

  • Heat 1 1/2 teaspoon butter in a skillet over medium heat; add half of the ground spices and rice. Cook and stir until fragrant, about 2 minutes.

  • Transfer rice mixture to a rice cooker and add coconut milk, water, turmeric, and salt.

  • Heat remaining 1 tablespoon butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add remaining ground spices, tomatoes, carrot, and salt; mix well.

  • Cook rice according to manufacturer's instructions. Pause cooking halfway through and mix in tomato mixture. Continue cooking until rice is tender.

Nutrition Facts

378 calories; 17.4 g total fat; 11 mg cholesterol; 96 mg sodium. 51.7 g carbohydrates; 7.1 g protein; Full Nutrition