Saturday, September 25, 2010

Rice with carrots and coconut

1 cup white rice, 2 tbsp. tablespoons vegetableoil, 1,5 Art. tablespoons sesame seeds, 6 cloves,6 peas of black pepper, 1 cinnamon stick (4 cm)3 tbsp. grated coconut, 2 cups water1.5 cups chopped carrot, 1 / 4 teaspoon salt2 tbsp. tablespoons raisins.

Go, wash and dry the rice. Heat the vegetableoil in a heavy saucepan over medium heat. Without bringinguntil you smoke, quit in oil seeds, sesame seeds, cloves, black pepper, cinnamon and grated coconut. Cook, stirring, until the nut becomes golden. Pour the rice and fry it for several minutes until it becomes slightly transparent. Add water and remaining ingredients, increase heat and bring to a boil. Then make a fire as possible, cover the pan tightly fitting lid and simmer slowly without stirring the contents of 20-25 minutes, until the rice is by air, vegetables, soft and all liquid is absorbed. Turn off heat and leave the rice, covered for 5 minutes to the grain matured. Before serving, remove cover, pull cloves, pepper and cinnamon stick and loosening the hot rice with a fork.