Indian Lemon Coconut Long Grain Rice

Rinse the long grain rice. Soak basmati long grain rice in water for half an hour.

Melt the butter. Add all spices and roast lightly until they are finely fragrant. Important: Do not get too hot, otherwise the spices will burn and taste bitter! Add the drained long grain rice and steam briefly. Extinguish with the soaking water and add as much water as necessary to cover the rice with a finger’s breadth. Add the salt and the parsley. Cook the long grain rice on a low fire.

At the end, stir in the juice of one lemon.

Roast the coconut and cashew nuts with sugar. Pour over the finished long grain rice form.

The spices remain in the long grain rice for serving. What you don’t want to eat (e.g. cinnamon stalks and cloves), you leave at the edge of the plate.

Regina Surber often serves a lentil curry as a side dish.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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