Rating: 3.72 stars
32 Ratings
  • 5 star values: 6
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
  • 32 Ratings

Mild and creamy coconut milk mellows this spice-infused side dish.

Martha Stewart Living, September 1994

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Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove seeds from cardamom pods, if using, and discard pods. Grind seeds to a powder in a spice grinder or mortar.

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  • 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.

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Reviews

32 Ratings
  • 5 star values: 6
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0