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Trevor's Kitchen - The    Art and Soul of Cooking



90g basmati rice

180g water

30g coconut milk

3 garlic cloves, cut lengthways into 6

20g fresh ginger, finely sliced

.5 cinnamon stick

2 star Anis

6 cardamom pods

4 cloves

10g cumin seeds

10g coriander seeds

50g coconut oil

25g fresh coriander

50g flaked almonds, toasted, sprinkled on top


  • Apart from the rice and coconut milk, place all ingredients in a pan and simmer for 10 minutes

  • NOTE: this releases the flavors and makes it easier for the infusion of flavor into the rice

  • Add rice, bring to the boil for 2 minutes, gently stir in the coconut milk,

  • remove from the heat

  • place a lid on and leave for 20 minutes

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