Philo: Basmati rice with coconut and pistachios
Phyllo rice can be used as a main course or as a meal in itself, all a matter of how many surprises you decide to put inside
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Philo
Recipe By: Fleece Glazer, Walla System! Food
5 ratings / 3 stars
- 20 minutes work
- 60 minutes total
- Easy to prepare
- 4 diners
Indian food additives or rice are naturally available
Can be used as a main course supplement or as a meal on its own (Photo: Nimrod Saunders)
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Ingredients
- 1 basmati coriander
- 2 tablespoons coconut oil
- 6 units nail
- 6 whole black pepper peppers
- 1 cinnamon stick
- 3 minced coconut
- ⅔1 cups (from rice soaking water, explanation in preparation)
- ¼ teaspoon salt
- ½1 cup of donut or pumpkin or carrot crushed on medium grater
- A handful of dark raisins
- Basil or coriander
- 3 roasted pistachios
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Preparation
Put the rice in a bowl, fill with water, stir to remove starches. Pour the water and repeat until the water is clear.
Soak the rinsed rice in 3 cups of clean water for 20 minutes. Strain, but retain the soaking water .
Heat the coconut oil in a medium-low heat on medium heat and add the cloves, black pepper, cinnamon and coconut. Bake for a few seconds until the coconut begins to turn golden.
Immediately add the filtered rice and stir for a few seconds until the berries turn white.
Add 2/3 cups of soaking water, pumpkin, salt and raisins. Bring to a boil, reduce the heat, cover well and cook over a small heat for about 20 minutes or until the water is absorbed. Don't worry.
Remove from the fire and sky to rest with the lid for 5 minutes.
Before serving, garnish with the pistachios and a small branch of basil or coriander leaves.
How to make phyllo?
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Rice pudding in coconut milk and raisins
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