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Rice with Shredded Carrots and Coconut

This is a lovely, aromatic rice dish. I love this carrot rice and make it often. A little bit sweet, it complements spicy curry dishes really well. Serve it with dal, vegetables and/or salad. It is colourful and beautiful to serve, but quite easy to make too! This is pure Sattvic food, nourishing to body and spirit.  (Serves 3 - 4)

1 cup (95 g.) Basmati rice
2 tablespoons ghee or vegetable oil
1 1/2 tablespoons sesame seeds
6 whole cloves
6 black peppercorns
1 1/2 inch (4 cm) piece of cinnamon stick
3 tablespoons fresh or dried shredded coconut
1 3/4 cups (425 ml) boiling water
1 2/3 -2 cups (360 ml) scraped & shredded carrots (about 8 oz or 230 g)
1 1/4 teaspoons salt
2 tablespoons raisins or currants

1. Heat ghee in a heavy saucepan until hot but not smoking. Add sesame seeds, cloves, peppercorns, cinnamon stick and coconut. Stir-fry lightly until the coconut turns light brown and the mixture is fragrant. Be careful not to burn!
2. Stir the rice into the mixture and fry for a few minutes until the rice grains are slightly translucent.
3. Add the water (boiling) and the remaining ingredients. Return to a full boil.
4. Reduce the heat to very low, just enough to maintain a simmer. Cover with a tight-fitting lid and simmer without stirring for about 20-25 minutes. The rice should be fluffy, the carrots tender-crisp and all the water absorbed.
5. Turn off the heat and let the rice sit covered for 5 minutes, allowing the fragile grains to firm up.
6. Fluff the rice with a fork before serving.
7. Enjoy!

Recipe from Yamuna Devi, Lord Krishna's Cuisine

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Ramana Maharshi

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