Tomato and Coconut Rice

This rice tastes great  with plain curd or cucumber raita.

Ingredients:

1 ½ cups (375 ml) Basmati Rice1 ½ cups (375 ml) Coconut milk
1 ½ cups (375 ml) Tomato Puree (made from about 5 medium sized tomatoes)
6 cloves
1 “ piece cinnamon
1 bay leaf
2 to 3 green chillies slit lengthways
2 tbsp vegetable oil
2 tsp salt or to taste


Preparation:

•       Wash and rinse the rice in a colander in a running stream of water for about a minute or until the water runs clear and soak the rice for 15 minutes to ½ hr, with enough water to cover the rice.
•        
  Remove the eye of the tomato and make cross slits on the other end of the tomatoes. This makes it easier to peel the skin
• •  In a medium sized saucepan, bring water to a boil and the tomatoes.
•          
  Cook until their skin starts to peel. Cool the tomatoes, remove the skin and grind to a puree in a blender or food processor.
•          Strain the puree to remove the seeds. Prepare fresh coconut milk or use prepared ones off the shelves.
•        In a medium sized pot with heavy fitting lid, heat the oil over a medium flame. Add the cloves, cinnamon, bay leaf and green chillies, stir and cook for 2 to 3 minutes until the spices release their flavors into the oil.
•        Lower the flame, strain the rice and add into the spiced oil.
•        
  Stir briefly for about a couple of minutes, taking care not to break the rice grains. Pour in the boiled tomato puree and coconut milk, add the salt, cover the lid and cook on the lowest flame for 15 to 20 minutes.
•         When the rice grains are cooked, remove the lid, allow the steam to escape for about 2 to 3 minutes, fluff with a fork and serve hot.
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           Alternatively, make the rice in a rice cooker. After adding the liquids into the sauteed rice, transfer all the contents into the rice cooker and cook till done.
•           Serves 4 moderate portions