• 1½ cups (375ml) basmati rice
• 1 can (400ml) coconut milk
• 4 cardamom pods, crushed
• 1 sprig curry leaves
• ½ cup (125ml) coconut shavings, toasted
- Rinse rice well. Place in pot with coconut milk and enough water to reach about 3cm above rice.
- Add a shake or two of salt, cardamom and curry leaves.
- Bring to the boil, reduce heat, cover and simmer until tender.
- Remove curry leaves and pods.
- Toss through coconut shavings, and serve.