There’s nothing simpler than this rice. This is an “Add everything to the pot and cook” sort of recipe… and once you make it, I’m certain it will make it’s way into the regular rotation. It’s simply too easy and too flavorful.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 30-45 mintutes |
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There’s nothing simpler than this rice. This is an “Add everything to the pot and cook” sort of recipe… and once you make it, I’m certain it will make it’s way into the regular rotation. It’s simply too easy and too flavorful.
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Ingredients
- 2 cups basmati rice
- 1/2 tsp turmeric
- 3-4 curry leaves
- 3-4 small pandan leaves
- 1 cinnamon stick
- 13.5 ounces coconut milk
- water
- salt
Servings: people
Units:
Instructions
- Rinse the rice. Add to the pot with all other ingredients and stir.
- Make sure the water goes up to your first knuckle.
- Bring to a boil, cover, and reduce the heat to the lowest setting. It should barely, barely bubble – like the whisper of a simmer. Let the rice cook until tender and fluffy, 30-45 minutes.
- Remove lid and let steam for a few minutes before fluffing with a fork.
Recipe Notes
If you’re feeling extra “spicy” (or for a change of pace), try tossing in cardamom pods and black peppercorns into the mix, too.