Coconut Pilaf

Instructions

1. Prepare the rice
   Rinse the basmati rice in cold water until the water runs clear. Drain well and set aside to dry slightly for 10 minutes.
2. Toast the spices
   Heat the oil or ghee in a large, heavy-bottomed saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for about 30 seconds until fragrant, being careful not to burn them.
3. Sauté the aromatics
   Add the diced onion to the pan with the toasted spices and sauté until translucent, about 3-4 minutes. Add the minced garlic and continue cooking for another minute until fragrant.
4. Add rice and liquids
   Add the rinsed rice to the pan and stir to coat with the oil and spices. Cook for 2 minutes, stirring gently to toast the rice slightly. Pour in the coconut milk and water, and add the salt. Stir once and bring to a boil.
5. Simmer the pilaf
   Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender.
6. Add coconut flakes
   Remove the pan from heat but keep it covered. Let it stand for 5 minutes. Then, remove the lid and gently fluff the rice with a fork. Stir in the coconut flakes.
7. Serve
   Discard the whole spices (cinnamon stick, cardamom pods, and cloves) if desired. Garnish with fresh cilantro and additional coconut flakes. Serve hot as a side dish or as part of a main meal.