A delightful twist on traditional rice, this recipe combines the creamy richness of coconut milk with aromatic spices for a flavorful side dish.
Heat a medium saucepan over medium heat and add a drizzle of oil.
Using a non-stick saucepan can help prevent the rice from sticking during cooking.
Add the rice to the saucepan and stir for a couple of minutes until it becomes slightly translucent.
Toasting the rice enhances its flavor and helps it absorb the liquid better.
Sprinkle in the salt, black pepper, turmeric, and cinnamon, and stir to combine.
Adjust the seasoning to your taste preference at this stage.
Pour in the coconut milk and bring the mixture to a gentle boil.
Stir occasionally to ensure the spices are evenly distributed.
Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the liquid is absorbed.
Avoid lifting the lid too often to maintain the steam inside the saucepan.
Remove the saucepan from the heat and let it rest, covered, for 10 minutes before fluffing the rice with a fork.
Letting the rice rest ensures it finishes cooking and absorbs any remaining liquid.
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