This is a pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten. This is a good choice for luncheon or evening menus along with any dal soup or tossed salad. This dish is quick, colorful, aromatic and, most important, delicious .
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 25–35 minutes
Serves: 3 or 4
• 1 cup (95 g) basmati or other long-grain white rice
• 2 tablespoons (30 ml) ghee or vegetable oil
• 1½ tablespoons (22 ml) sesame seeds
• 6 whole cloves
• 6 black peppercorns
• 1½-inch (4 cm) piece of cinnamon stick
• 3 tablespoons (45 ml) fresh or dried shredded coconut
• 1⅔–2 cups (400–480 ml) water
• 1½ cups (360 ml) scraped and shredded carrots (about 8 ounces/230 g)
• 1¼ teaspoons (6 ml) salt
• 2 tablespoons (30 ml) raisins or currants
1. If basmati rice is used, clean, wash, soak and drain as explained on our blog .
2. Heat the ghee or oil in a heavy 1½-quart/liter 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.
3. Add the water and the remaining ingredients, raise the heat to high and bring to a full boil.
4. 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 vegetables are tender-crisp and all of the liquid has been absorbed.
5. 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.
