Yellow Rice with Coconut Milk

1 HOUR | NOT TOO TRICKY | SERVES 4

Equipment

• Bowl
• Non stick pot or a rice cooker

• 300g Basmati Rice
• 150 ml of Water
• 2 tablespoons of Coconut or Olive Oil
• 1 large Red Onion – sliced in half rings
• 10 Curry Leaves
• 1 teaspoon Turmeric
• 250 ml of coconut milk
• 3 Cloves of Garlic chopped
• 5 black Pepper Pods
• Salt to taste
• Piece of Pandan Leaves (optional)
• 1 Thumb-sized piece of Cinnamon Stick ( i use Ceylon Cinnamon)

Method

1. Wash the basmati rice with cold water and soak it for 30 minutes. 
2. Add the oil into a hot heavy-bottomed pan and immediately add garlic, onions, curry and pandan leaves.
3. Stir till the onions become slightly translucent. Apart from giving a yummy flavour, the oil would ensure that each rice grain stays separated while cooking and remain fluffy without getting mushy.
4. Next, stir in the teaspoon of turmeric powder, black pepper pods, black pepper powder, and cinnamon sticks and mix well. Add salt to taste.
5. Lastly, transfer the rice with coconut milk and water and mix well.
6. Once it’s cooked through (when the rice has soaked up all the liquid), stir the rice with a fork to fluff it up. 
7. Enjoy it with some delicious curries.