Coconut Rice III

Heat ghee in a heavy-bottomed pot or rice cooker over medium heat. Add cumin seeds, cloves, black peppercorns, and cardamom pods, stirring occasionally until fragrant, about 1-2 minutes.

Add dried coconut to the pot and toast for 2-3 minutes, stirring constantly to prevent burning.

Stir in the brown rice, coating it evenly with ghee and spices. Toast for another 2-3 minutes until the rice becomes translucent at the edges.

Pour in water and add salt along with a pinch of turmeric. Stir well to combine and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 30-35 minutes until all water is absorbed and rice is tender.

Remove from heat and let stand covered for 5 minutes to allow residual steam to finish cooking the rice.

Fluff the rice gently with a fork, breaking up any clumps. Transfer to a serving dish and garnish with chopped almonds before serving.