Rice with shredded carrots and coconut

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From my favorite cookbook: Lord Krishna's Cuisine: The Art of Indian Vegetarian

Cooking. (If you can invest in only one cookbook this year, trust me and get

this one. It's worth every penny!)

 

 

* Exported from MasterCook *

 

Rice with Shredded Carrots and Coconut (Gajar Pulau)

 

Recipe By :Yamuna Devi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup basmati (or other long grain) white rice

2 tablespoons ghee or vegetable oil

1 1/2 tablespoons sesame seeeds

6 whole cloves

6 black peppercorns

1 1/2 inch (4 cm) cinnamon stick

3 tablespoons shredded coconut

1 3/4 cups water

1 1/2 cups shredded carrot

1 1/4 teaspoons salt

2 tablespoons raisins or currants

 

Wash and soak the rice for 10 minutes. Drain.

 

Heat the ghee or oil in a heavy 1.5 liter/quart nonstick saucepan over moderate

heat until it is hot but not smoking. Add the sesame seeds, cloves,

peppercorns, cinnamon stick and coconut. Stir-fry until the coconut turns light

brown. Stir the rice into the mixture and fry for a few minutes until the rice

grains are slightly translucent.

 

Add the water and the remaining ingredients, raise the heat to high and bring to

a full boil.

 

Reduce the heat to low, cover with a tight-fitting lid and gently simmer without

stirring for 20-25 minutes or until the rice is fluffy and the carrots are

tender-crisp and all the liquid has been absorbed.

 

Turn the heat off and let the rice sit, covered, for 5 minutes to allow the

fragile grains to firm up. Just before serving, remove the cover and fluff the

piping-hot rice with a fork.

 

Source:

" Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking "

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Per Serving (excluding unknown items): 65 Calories; 2g Fat (23.8% calories from

fat); 1g Protein; 15g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 711mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0