PILLAU WITH COCONUT AND MILK
Serves 4.
From an Indian cookbook – fantastic with shrimp/fish and the Thai Green Curry Pesto sauce.
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INGREDIENTS
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1 1/2 cups basmati rice
3 tbsp coconut flakes (unsweetened)
2-3 green chillies
1 tsp salt
1/2 tsp sugar
3 tbsp raisins
1 tbsp pistachios (cut into thin strips)
2 bay leaves
2 in stick cinnamon
4 cardamoms
1/4 cup ghee or just butter 🙂
2 1/2 cups milk
1 1/4 cups water
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PREPARATION
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Mix the rice with the coconut, chillies, salt, sugar, raisins, pistachios, bay leaves, cinnamon, and cardamoms.
Heat the ghee in a large saucepan over medium heat. Add the rice mixture and saute for 5 minutes, stirring occasionally.
Add the milk and water, increase heat to high and bring to a boil. Stir.
Lower the heat to very low, cover and cook for about 20 minutes until all the liquid has been absorbed. Fluff the pillau with a fork and serve hot.