Coconut Rice Erupting With Spices, Nuts & Peas

Ingredients

• 2 cups rice white ()
• 0.3 teaspoon cardamom 
• 1  carrots fine
• 0.5 teaspoon cinnamon 
• 0.8 teaspoon cumin 
• 1  garlic clove minced
• 1 stalk lemon grass cut into 2 inch pieces
• 1.5 cups lite coconut milk light
• 0.3 cup macadamia nuts toasted chopped
• 2 tablespoons cooking oil 
• 1 cup peas frozen
• 1 small to 5 chilies red minced seeded
• 0.5 teaspoon salt 
• 1 cup water 

Equipment

Directions

Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.

In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.

Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.

Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.