Rice with tomato and other spices cooked in coconut milk.
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.