Mild and creamy coconut milk mellows this spice-infused side dish.
- Servings: 6
Source: Martha Stewart Living, September 1994
- 6 cardamom pods, or 1/4 teaspoon ground
- 1 tablespoon butter
- 1/2 large yellow onion, finely chopped
- 1 1/4 cups Basmati, or Jasmine rice
- 1 cinnamon stick
- 3/4 cup unsweetened coconut milk
- 1 teaspoon salt
- 1 teaspoon sugar
- Fresh coconut, shelled but unpeeled, shaved, for garnish
Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.
In a medium saucepan with a tight-fitting lid, melt butter over medium-low heat. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes.
Add rice, and stir until grains are well coated with butter, about 1 minute. Add cinnamon stick, coconut milk, 1 3/4 cups water, salt, and sugar. Stir well to combine. Bring to a boil, and immediately reduce heat to lowest setting. Cook, covered, for 25 minutes. Remove from heat, and let stand for 5 minutes. Fluff with a fork. Serve hot, garnished with shaved coconut.