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Narali Bhat (Sweet Coconut Rice)
Method
- Wash the rice thoroughly. Drain in a colander for at least 2 hours. In a deep pan, heat the 2 tbsp of oil or ghee.
- Add 1 cup of water and cook the rice till the grains are separate but not soft.
- Remove from the heat. Stir in the sugar and coconut while the rice is still hot.
- Replace the pan on the stove and cook over a low flame, stirring occasionally.
- Mix the rice gently so that the grains do not break and become a mush.
- When the rice starts to bubble, reduce the heat to minimum and stir in the lime juice.
- Cover the pan and let the rice steam through once.
- Remove the narali bhat from the heat. Mix in the cardamoms, saffron and 3-4 tsp of ghee.
- Place the dish in a serving bowl and garnish with varkha, raisins and silvered almonds.
- This rice tastes good both hot or chilled, fresh or stale.
Ingredients:
300 g - sugar
2 tbsp - oil or ghee
200 g - rice
200 g - fresh grated coconut
10 to 12 - raisins
5 to 6 - powdered cardamoms
5 to 6 - saffron strands soaked in a tbsp of milk
4 to 5 - almonds
a pinch - salt
the juice - � a lime
3 to 4 tsp - ghee
300 g - sugar
2 tbsp - oil or ghee
200 g - rice
200 g - fresh grated coconut
10 to 12 - raisins
5 to 6 - powdered cardamoms
5 to 6 - saffron strands soaked in a tbsp of milk
4 to 5 - almonds
a pinch - salt
the juice - � a lime
3 to 4 tsp - ghee
RECIPES BY ANITA RAHEJA
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