Bhagi Rice

Rinse the washed rice under cold water once more to remove excess starch, then drain well.

Heat margarine or butter in a large pot over medium heat, then add the finely chopped green hot pepper and sauté for 1-2 minutes until fragrant.

Add the drained rice to the pot and stir constantly for 2-3 minutes, toasting the grains lightly until they begin to turn golden.

Pour in 2 cups of water and crumble in the bouillon cube, stirring well to combine and dissolve the cube evenly.

Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is nearly tender and most liquid is absorbed.

Roughly chop the bhagi or spinach, removing any thick stems, and stir it into the rice along with the coconut powder or coconut cream until well combined.

Cover the pot again and cook for another 3-5 minutes until the greens are wilted and the rice is fully tender.

Season with salt to taste, fluff gently with a fork, and serve hot.