Serves 2
Ingredients
- 1 cup rice
- 2 cups chopped mushrooms (250 gms)
- 2 large onions
- 9-10 cloves of garlic (medium sized) chopped fine
- 1 cup grated coconut
- 12-14 pepper corns powdered or 1/2 tsp pepper powder
- 1 tsp salt or to taste
Method
- Wash, rinse and soak the rice in 2 cups of water.
- Wash and chop the mushrooms and onions, put them in a thick bottomed steel pot, add 1 cup of water and bring it to a boil. Reduce the heat to a simmer, add the chopped garlic and cook till the mushrooms are soft and have released most of their juices into the liquid. This stage is very important as the rice will get flavoured only if the liquid is a strong mushroom stock.
- Add the rice with its soaking liquid, mix it all and turn up the heat. Bring it to a boil and then reduce the heat to a simmer.
- Add the coconut and pepper powder and give it all a quick mix. If you prefer, you can grind the coconut with as little water as possible before adding it.
- Once the liquid is almost all absorbed, turn the heat down to low, cover the pot and let it cook till there is almost no liquid left in the pot. Turn off the heat and let the rice rest for at least ten minutes before serving it.
