Preparation / Directions:
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.
NOTE: 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
|
