Coconut Rice Erupting With Spices, Nuts & Peas

• basmati rice (white)↗2 cups
• water↗1 cup
• light coconut milk↗1 1⁄2 cups
• oil2 tablespoons
• cumin↗3⁄4 teaspoon
• cinnamon↗1⁄2 teaspoon
• cardamom↗1⁄4 teaspoon
• whole cloves↗2
• small red chile↗1

  seeded and minced

• carrot↗1

  cut julienne very fine strips

• garlic clove↗1

  minced

• stalk lemongrass1

  cut into 2 inch pieces

• salt↗1⁄2 teaspoon
• chopped macadamia nuts1⁄3 cup

  toasted

• frozen peas↗1 cup
• toasted coconut (optional)↗

Step-by-step instructions

1. 1

   Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.

2. 2

   In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.

3. 3

   Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.

4. 4

   Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.