This is such a soothing rice dish—slightly sweet and salty, with just a hint of black pepper. (Do not eat the peppercorns. Push them to the side of your plate. They are just for flavoring.) As the dish is South Indian, I have made it with jasmine rice, which is closer in texture to the shorter-grained rices commonly found in that region. I love to serve this with northern lamb and chicken curries, thus breaking tradition and combining north and south in an exciting new way.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat oven to 325°F.
Step 2
Pour the oil into a heavy, ovenproof pan and set over medium-high heat. When hot put in the peppercorns. Let them sizzle for a few seconds. Add the shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as the salt and turmeric. Stir gently for a minute. Add the coconut milk–water mixture, turn heat to medium high, and bring to a rolling boil. Cover first with foil, crimping the edges, and then with the lid. Place in the oven for 30 minutes. Remove from the oven. Fluff up and mix with a fork and then quickly cover again and leave to rest for 15 minutes.
