THENGA CHORU (COCONUT RICE)

1.   2 cups  Rice (wash at least 3 times)
2.   2 tbsp  Sunflower oil
3.   2   Cardamom
4.   1 inch  Cassia bark
5.   3   Cloves
6.   1   Medium onion
7.   ½ tsp.  Ginger (pulp)
8.   ½ tsp.  Garlic (pulp)
9.   1   Green chilli
10. 1   small carton cream coconut (250ml)
11. Sufficient water added to coconut cream to make 3 cups
12. Salt   To taste
13. 1tsp   Lime/lemon juice
      

* Peel onion and cut into small pieces.
* Heat the oil in a saucepan and fry the whole spices. When it crackles,
* Add onion and sauté till soft.
* Add ginger, garlic pulp and slit green chilli.
* When the lovely aroma emanates, add washed rice. Stir well.
* Pour coconut milk and water (which makes 3 cups), lime juice and salt and stir once again.
* When the liquid starts boiling, lower the heat and cover the rice.
* Allow it to cook dry (about 12 min).
* Garnish rice with fresh or desiccated coconut.