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Rice with tomato and other spices cooked in coconut milk.

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Recipe Summary

prep:
20 mins
cook:
22 mins
total:
42 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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; protein 7.1g; carbohydrates 51.7g; fat 17.4g; cholesterol 11.4mg; sodium 96.4mg. Full Nutrition
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