Preparation:
Soak 2 cups long grain rice in water, meanwhile boil 2 cups coconut milk + 1.5 cups water + 1 teaspoon grated fresh ginger. Drain and add the rice, bring to a boil again, cover, turn off heat.
In separate pan, fry 4 tablespoons oil plus the mustard seeds until they pop. Then add 8 chopped dried red chiles, brown. Add the sesame seeds and brown lightly.
Pour the flavored oil and the salt over rice, toss in the flaked fresh coconut (or dried unsweetened that's been soaked).
Source: From Julie Sahni's Classic Indian Vegetarian cookbo |
