method
Warm the coconut milk in a pan until you see wisps of steam rising. Stir in the coconut and set aside to soak for 30 minutes. Drain through a sieve set over a bowl, reserving the liquid.
Preheat the oven to 150ºC/300ºF/Gas Mark 2.
Heat the oil in a large flameproof casserole dish. When hot, add the cinnamon, peppercorns, cardamoms and cloves. As soon as the cloves swell, add the butter and onions. Sauté until the onions lightly brown. Add the ginger and garlic and sauté
Stir in the turmeric and sauté for 1 minute, then add the drained coconut. Sauté for another few minutes, until you get a lovely toasted aroma. Pour in the measured boiling water and reserved coconut milk, add salt to taste and bring to the boil.
Tip in the rice, stir lightly and bring it up to the boil. Lower the heat to medium and cook for 5–6 minutes, stirring occasionally with a spatula to ensure the rice doesn’t stick. Continue cooking for about 4–6 minutes, until the water is nearly absorbed
method
When ready, stir gently to release the heat and allow the rice to expand. Stir in the fresh coriander and serve immediately.
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