1 cup brown basmanti rice
2 tablespoons virgin coconut oil
6 cardamon pods
1 teaspoon pink peppercorns
2 teaspoons tumeric
3 tablespoons dry unsweetened finely shredded coconut
1/4 teaspoon sea salt
Pinch of saffron
2 cinnamon sticks
1/3 cup almonds chopped (soaked minimum 2 hours)
2 1/2 cups boiling water
What to do
Wash the rice and drain it through a strainer
In a large pan that has a lid, heat the coconut oil. Add the cardamon pods, peppercorns, tumeric, and coconut. Stir over medium heat until the coconut begins to brown. This will happen quickly so be careful not to burn it.
Add the rice and stir for one minute more. Add the salt, saffron and cinnamon sticks. Pour the boiling water over the rice. Cover immediately and cook over low heat for about 40 minutes, or until the water is absorbed. Sprinkle soaked almonds over the top. Fluff with a fork and serve.