3c rice, preferably basmati
4T ghee (clarified butter) or butter
2 medium or one large onion, minced
large pinch ground cloves
¼ ‐ ½t ground black pepper
2t ground cardamom
4c coconut milk
Fresh parsley, minced (optional, for garnish)
Wash rice thoroughly and drain in colander. Heat ghee or butter in a large saucepan over medium heat.
Add onions and cook 6 minutes. Add cloves, pepper, cardamom, salt and turmeric and stir. Add rice and
stir well until rice is coated with spices. Add coconut water and water, stir, and raise heat to high. Bring
to a boil, stir again and reduce heat to medium‐low to low. Simmer, covered, for 20 minutes without
peeking. Remove from heat and allow to sit another 10 minutes. Serve hot.
Notes and Instructions
Yellow and black rice is more like it! It IS yellow, but there is so much black pepper it that it really is speckled. This easy recipe would compliment any of the dishes given here, but especially the cabbage, and the chicken. I recommend using basmati rice.