When I’m in Oman I eat a lot of carrot rice. Every aunt seems to make it just to be that little bit extra – BUT it’s sooo good! When I’m with my grandmother we always eat coconut rice, which again is the Zanzibari way of elevating plain rice and being that bit extra. However, it is also delicious! So I decided that I love them both so much that I would combine them and it really is the best of both worlds.
Note, if you can’t source the powder, then sub tinned coconut milk for the water.
Serves: 6-8
Season: Autumn/Year-Round
Ingredients
330g white basmati rice
330g water
3 medium carrots, grated
100g cashews
40g coconut milk powder
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
Olive oil, for frying
Pomegranate seeds, to garnish
Coriander, to garnish
Method
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Begin by sautéing the cashews in some olive oil in a medium-sized saucepan, cooking just until they begin to brown.
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Add in the carrots and spices, and fry off for about 5-8 minutes until the carrots begin to soften.
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Add in the coconut, followed by the water and bring to the boil.
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Once it reaches boiling point, add in the rice and give it a good stir. Reduce the temperature down to the lowest setting, place a lid on top and leave till rice is cooked (about 20 mins). If your rice needs more time or water, adjust accordingly.
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Serve on a big platter whilst hot, garnished with a generous sprinkling of pomegranate seeds and some coriander.
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