Rainbow Rice

Rinse the rice under cold water until the water runs clear, then drain thoroughly in a fine sieve.

Heat the cooking oil in a large pot over medium heat, then add the cardamom pods and toast for 1-2 minutes until fragrant.

Add the rinsed rice to the pot and stir constantly for 2-3 minutes, coating each grain with the oil.

Pour in the water and bring to a boil over high heat, stirring occasionally.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is tender and water is absorbed.

While the rice cooks, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then remove and set aside.

Toast the shredded coconut in the same skillet for 2-3 minutes until lightly golden, stirring frequently, then set aside.

Remove the rice from heat and let it rest covered for 2-3 minutes, then fluff gently with a fork.

Divide the cooked rice into separate bowls according to the number of colours desired, then add a pinch of powdered nutmeg and a few drops of food colour to each portion, stirring well to distribute the colour evenly throughout the rice.

Gently combine the coloured rice portions in a large serving bowl, creating a rainbow pattern without overmixing.

Top the rainbow rice with the toasted almonds, toasted coconut, and orange peel strips, then serve warm.