Indian Rice

This recipe was adapted (Fair Sharefied) from a version on All-Recipes. It was definitely a winner and one I look forward to eating again.



1 tablespoon olive oil
1 1/2 cups brown basmati rice
1 (14 ounce) can coconut milk
1 cup chicken or veggie stock, or water
1/2 teaspoon yellow or black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes, or more to taste
1 teaspoon salt
1/4 teaspoon ground turmeric
1 bay leaf
1/2 cup raisins
3/4 cup cashew halves



Combine all the spices in a small dish. Heat oil in a large pot over medium-high heat. Stir in spices and cook until fragrant, about a minute. Add rice, and cook for 2 minutes. Pour in the coconut milk, stock or water, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender and most of the liquid absorbed, 25-30 minutes. If the rice is tender but the liquid hasn't absorbed, you may want to cook it with the lid off for a few minutes.
Serve with other yummy Indian dishes, such as Indian Greens, Indian-spiced Salmon, and Fresh Green Chutney.

Tip: It's Crock Pot Thirty

Yes, it's time to dust off the crock pot, if you haven't been using it yet. You deserve to come home to a nice hot supper waiting for you! There are countless sites with crock pot recipes, so feel free to explore yourself, but here's a site with lots of recipes , plus plenty of tips and information for adapting...Read more


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