Dining with Divya: Rice with Shredded Carrots and Coconut

Dining with Divya: Rice with Shredded Carrots and Coconut

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Originally written by Divya Alter

Yamuna Devi

This a favorite recipe is from Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, a cookbook classic by the late Yamuna Devi. She was a remarkable person, an exceptional chef, and I feel very fortunate to have had the chance to learn from her. Yamuna Devi wrote several award-winning vegetarian cookbooks. I highly recommend them to everyone who wants to improve their knowledge of food and skills in the kitchen.

You must try this recipe: a pale golden rice marbled with shredded carrots and toasted coconut. A touch of raisins adds a little sweetness. The aroma of this dish is divine. You may serve with along with vegetables or with a salad.

Rice with Shredded Carrots and Coconut

Serves: 3-4

Ingredients:

  • 1 cup basmati, long-grain rice, or 1 1⁄4 cup quinoa
  • 2 tablespoons ghee or coconut oil
  • 1 1⁄2 tablespoons sesame seeds
  • 6 whole cloves
  • 6 black peppercorns
  • 1 1⁄2 -inch piece of cinnamon stick
  • 3 tablespoons fresh or dried coconut
  • 1 2/3 – 2 cups water
  • 1 1⁄2 cups shredded carrots
  • 1 1⁄4 teaspoons salt
  • 2 tablespoons raisins or currants
    1. If basmati rice is used, wash, then soak for 10 minutes and drain.
    2. Heat the ghee in a heavy 1 1⁄2 quart saucepan over moderate heat until it is hot but not smoking. Add the sesame seeds, cloves, peppercorns, cinnamon stick and coconut. Stir-fry until the coconut turns light brown. Stir the rice into the mixture and fry for a few minutes until the rice grains are slightly translucent.
    3. Add the water and remaining ingredients, raise the heat to high and bring to a full boil.
    4. Reduce the heat to low, cover with a tight-fitting lid and gently simmer without stirring for about 20 minutes or until the rice is fluffy and the vegetables are tender-crisp and all of the liquid has been absorbed.
    5. Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten.

Preparation & Cooking Time: about 35 minutes

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