Cardamom Coconut Rice

by Gina Solon


  • 1-1/2 cups basmati rice
  • 1 medium red onion, cut in quarters then slice
  • 3-4 cardamom pods
  • 1 cup coconut milk
  • 1 cinnamon stick
  • 3/4 cup dried apricots, sliced
  • 1/2 cup capers, drained
  • 3/4 cup slivered almonds
  • 4 Tbsp. ghee or butter
  • 1 large handful parsley, chopped
  • 2 cups water
Cardamom Coconut Rice

Elizabeth Cecil

In a medium stockpot, over medium-high heat, cook the onions until golden brown. Add the rice and
stir until the rice is translucent and starting to smell toasty. Drop in the cardamom and cinnamon stick. Pour in the coconut milk and 2 cups of water and bring to a rapid simmer. Reduce heat to low and simmer, stirring occasionally to keep it from sticking to the bottom of the pan, until all the liquid is gone, 15-20 minutes. Cool and remove cinnamon stick and cardamom. In a large bowl, add the rice to the apricots, parsley, almonds and capers, tossing gently. Season with salt and pepper.

Yield: 4-6 servings