* Exported from MasterCook *
 
                             Malabar Coconut Rice
 
 Recipe By     :Laxmi Hiremath
 Serving Size  : 6     Preparation Time :0:00
 Categories    : Side Dishes
 
    Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2           cups  basmati rice
    1 1/2    tablespoons  mild vegetable oil
       1/4           cup  whole cashews
       1/2      teaspoon  mustard seeds
    1                     fresh hot green chiles -- stemmed and slit lengthwise
    10                    fresh kari leaves
    2               cups  coconut milk
       3/4           cup  water
       3/4      teaspoon  salt
    2        tablespoons  grated fresh coconut -- for garnish
 
 Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size
saucepan over moderate heat. Add the cashews and fry until lightly browned, 4 to
5 minutes. Remove with a slotted spoon and set aside. 
 Add the mustard seeds to the pan; when the seeds begin to sizzle and splutter,
add the chiles and kari leaves. Cook, stirring, for 1 minute, then add the rice.
Stir and fry until the rice grains are glistening and coated with oil, about 5
minutes. 
 Mix together the coconut milk and water; add to the rice, sprinkle in the salt
and bring to a boil. Reduce heat to low, cover, and simmer until the rice is
tender and the liquid is absorbed, about 15 minutes. 
 Remove from heat and let the rice stand, covered, for 5 minutes. Uncover and
fluff the rice with a fork. Transfer to a heated serving dish and garnish with
fried cashews and coconut. 
 Serve hot, warm or at room temperature. Serves 6. 
 
 PER SERVING: 390 calories, 6 g protein, 42 g carbohydrate, 23 g fat (16 g
saturated), 0 mg cholesterol, 280 mg sodium, 2 g fiber. 
 
 Cuisine:
    “Indian”
 Source:
    “The Fabled Rices Of India: Traditional rice dishes”
 Copyright:
    “1998-Jun San Francisco Chronicle”
 
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 NOTES : The Malabar Coast is a historic spice trade center in what is now the
state of Kerala in Southern India. This area’s lush tropical landscape is dotted
with swaying coconut palms, and Keralite cooks use the milk and meat of coconuts
in all sorts of dishes, including rice.