Sweet Coconut Rice (Narali Bhat)
This is a beautifully fragrant dish, with warm inviting spices that will fill your imagination with spice markets and heritage
I made this dish the first day it started to snow in Boston and it was rather comforting sitting inside eating this as we watched the snow, inviting it to settle as we welcomed the first signs of Christmas
Mr. B. loves Christmas and I like to encourage the joy and playfulness he takes from the season. So as we count down the days, I hope yours are filled with merry and bright and that this sweet rice pudding brings some warmth on those colder days to the nights.
Ingredients
- ½ cup unsweetened shredded coconut
- 2 cups hot water
- 1 cup jasmine rice
- ½ cup coconut sugar
- 1 cup almond milk
- ½ cup dates
- Pinch of saffron
- 4 whole cloves
- 1 cinnamon stick
- 4 green cardamom pods
Method
- In a small bowl, combine the coconut and hot water
- In a pot, add the rice, sugar, dates, saffron, cloves, cinnamon and cardamom pods
- Drain the coconut and add it to the rice
- Add two cups of water and bring to a simmer
- When the rice is cooked add 1 cup almond milk
- When soft and well combined, take off heat to let cool
- Try and take the cinnamon, cloves and cardamom out before serving or warn your guests
