Yield
10 servings (serving size: about 3/4 cup)
Photo: Jan Smith

How to Make It

Step 1

Heat a saucepan over medium-high heat. Add cardamom; cook, stirring constantly, until fragrant (about 15 seconds). Transfer to a small bowl.

Step 2

Add coconut to pan; cook, stirring constantly, until fragrant and just beginning to brown (about 2 minutes). Add to cardamom.

Step 3

Add oil and garlic to pan. Sauté, stirring often, just until garlic is fragrant but not browned (about 20 seconds). Stir in rice; sauté 3 minutes. Stir in reserved coconut mixture, water, and salt; bring to a simmer. Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed. Fluff with a fork. Add butter, stirring gently until melted. Stir in cilantro.

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