Ingredients for Coconut Rice:

• Grated unsweetened coconut - 1½ cups
• Cloves - 4
• Stick of cinnamon - 1"
• Water - 4 cups
• Clarified butter - ¼ cup
• Cashew nuts, coarsely chopped - ½ cup
• Small onion, thinly sliced - 1
• Chopped green pepper - 2 tbsps
• Cayenne pepper - ¼ tsps
• Long grain rice - 2 cups
• Garlic, crushed - 1 clove
• Large Tomato, peeled and chopped - 1
• Cardamoms - 2 whole
• Salt to taste
  

Method for Coconut Rice:

• Combine 1 cup of the coconut with the 4 cups water and bring to a boil.
• Remove from heat and let stand for 20 minutes.
• Strain, reserving the liquid for cooking the rice. Be sure to press out all excess moisture from coconut.
• Melt butter and sauté onion until golden.
• Add chopped green pepper, garlic, cardamom, cloves, cinnamon salt, cashew nuts, cayenne pepper.
• Fry for 2 or 3 minutes. Add rice and stir for another 3 minutes.
• Meanwhile bring the reserved coconut liquid to a boil and add the tomato, remaining ½ cup of coconut and the hot, sautéed rice mixture. Stir.
• Cover tightly and steam until the rice is done.