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 Indian
Coconut Rice
By Maralyn Hill and Brenda
Hill
‘The Tandem Tasters
Indian recipes are a must,
if dining in Singapore. We
especially enjoyed this rice
recipe featured in our book “Our
Love Affairs with Food &
Travel.”
2.2 pounds (1 kg) basmati rice
or other type of rice
6-10 screw pine leaves
1 coconut, grated
6 ½ cups (1520 ml) water
1 tablespoon ghee + 2
tablespoons oil
2 stick cinnamon
3 cardamoms
3 star anise
1 finely sliced onion
2 teaspoons (7-10 gr) salt
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Directions:
Wash the rice and drain well. Tie screw pine leaves into a knot.
Add water to grated coconut and squeeze for milk.
Heat oil and ghee in the rice cooker pot.
Fry cinnamon, cardamoms, star anise and onion.
Add rice and fry well till rice grains are well coated with ghee. Add
coconut milk, screw pine leaves and salt.
Switch on rice cooker.
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.booksbyhills.com
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