With Cinnamon and Cloves
I had this rice yesterday for lunch, with lentils. My kids don’t exactly love lentils so I tend to eat it at lunch time. I added some red chilli flakes and a slight scent of whole cinnamon and cloves. It tasted really good. Please make sure you add some good quality coconut milk if you attempt this recipe. I hope you’re enjoying your weekend!
Serve as a side
Coconut Scented Brown Rice
Preparation Time: 5 minutes; Cooking Time: 30-45 minutes; Yields: 5 cups cooked rice.
- 1 tablespoon olive oil
- 2 cinnamon sticks broken into pieces
- 6 to 10 whole cloves
- 400g (2 cups) brown rice
- 1 x 400ml can coconut milk
- 1½ cups water
- Salt and pepper to taste (optional)
- 2-4 tablespoons finely chopped cilantro or parsley (optional)
- Wash and drain the rice (optional)
- Heat olive oil in a good sized pot. Add cinnamon and whole cloves and cook briefly until they start popping. (watch out for popping spices!)
- Add the rice and cook until fully coated with oil (about 2-4 minutes).
- Add the water and coconut milk. Season with salt and pepper. Bring to a rolling boil, uncovered. Reduce the heat, cover the pot and simmer for 30 minutes without lifting the lid.
- Turn off the heat, and leave undisturbed for a further 10-15 minutes. You can leave it longer if you want your rice to continue cooking (another 5-10 minutes).
- Lift the lid, add the cilantro or parsley, fluff the rice and serve.
Points to Note:
- Add 1½ cups liquid for every cup of rice.
- 1 cup brown rice yields 2½ cups cooked rice.