BASMATI RICE IN COCONUT MILK

Steps:

• Wash the rice and put it in a sieve to drain. Heat a pan with a tight fitting lid on medium high heat. Put in a tablespoon of the vegetable oil, and then when hot, the whole mustard seeds, and when they sputter -the cumin seeds. If you have some dried or fresh curry leaves - now is the time to put some (5 to 10) in. Add the chopped onion, stir it around allowing it to pick up some brown flecks (about 2-3 minutes). Add the drained rice, and stir it around in the onion flavored oil, and toast it for another 2 - 3 minutes. Pour in the coconut milk and water, and add the salt. Bring to a boil, give it a stir, cover, turn heat on low (1 or 2 on an electric stove, the lowest it will go on a gas stove) and let it cook undisturbed for about 20 minutes. Turn off heat. Let rest for another 5 minutes or so. Fluff with a fork. If there is a lot of moisture on the lid - place a dish towel between the lid and the pan and leave for another 5 minutes or so. Serve with curry of your choice. You can customize this by adding whole or chopped green chilies / finely chopped or shredded ginger etc with the onions. You can garnish it with crisp fried onion and /or nuts (fry them in the oil and remove to a paper lined plate before adding in the mustard seeds) What with the interest in turmeric these days - you can add around 1/2 tsp turmeric as the onions are frying and you will end up with yellow colored rice