Recipe contributed by Purba Ray, who in her own words “A woman who can’t make up her mind, change has been a constant factor in her life” She blogs at A-Musing – a blog that is a little sweet, a little tangy and very very spicy.
I cup of rice – soaked for 15 minutes in water
Pineapple bits – 1 cup
A fistful of cashews
Whole Star Anise – 2-3 pieces
I tetra pack of coconut milk / Home made coconut milk
Salt to taste
5 Easy steps:
Step 1: Fry cashew on low flame till they turn a golden brown. Drain on a paper towel.
Step 2: In a pressure cooker temper the star anise in a tablespoon of oil. Add the drained rice and fry it on a low flame till the moisture evaporates. Add salt to taste.
Step 3: Now add two cups of coconut milk. If the quantity in the tetra pack is not enough, you can dilute it with water.
step 4: Pressure cook it – 1 whistle and then 3 minutes on low flame
step 5: Once the lid comes off (it should take about 15 minutes), mix the fried cashews and pineapple bits.
It’s a meal on it’ s own but goes well with spicy fish/ lemon chicken as well.
Note from Editor: Thanks Purba for a wonderful yet easy to cook recipe. I tried it at home and it tasted delicious. Though the rice got bit stickier thanks to a new variety of rice I picked from market. Do enjoy the recipe and trust me, it is tasty and yummier than how it looks in my pictures.
Cashew golden fried and pineapple chopped.
Got the star anise to flavor!
Tempering star anise in tablespoon of oil…
So now we add the drained rice and fry it on a low flame till the moisture evaporates. Don’t forget to add salt to taste.
Coconut milk is ready for the next step!
Add rice to the coconut milk and pressure cook it…
Now mix the fried cashew nut and pine apple to the cooked rice…
That’s it! Delicious oriental style coconut rice is ready to be served! Ok, you can see the rice is bit sticky and gluey thanks to the new rice I picked from market. It happens! After all, Kitchen is a place to experiment and learn