Makan Time in Singapore

Spiced Fried Coconut Rice

This is a "mutated" version of Indian spiced rice, coconut instead of 
yoghurt is used and it's much simpler to prepare!  It's another great way 
to use the left over rice in the fridge! It's often served with a curry.

Ingredients:

cooked rice
cube beef stock
pea
raisin
tumeric powder (enought to dye the rice yellow)
cumin powder(pre roasted)
cardemom (crushed)
1 stick cinnamon
several cloves
thick coconut milk
purified butter (ghee)

garnish:
cashew nuts
fried shallots(lots)

Method

1. 	heat ghee and fry cardemom, cloves, cinnamon till fragrant, add stock, cumin
and tumeric powder, once stock is dissoved, add rice, coconut milk and mix thoroughly.  
Add resin and pea, when cooked, mix in some fried shallots.

2.	Serve with cashew nuts and fried shallots sprinkled over.