Categories: Rice 
      Yield: 4 servings 
  
      1 tb Oil 
    1/2 c  Peanuts, unsalted, shelled 
           -and roughly chopped 
      1 tb Dessicated coconut 
      1 c  Coconut milk 
      2 c  Water 
      1    Lemon grass stem, 10 cm long 
      8    Curry leaves 
      2    Spring onions, cut in 2 mm 
           -slices 
      1 ts Ground cumin 
    1/2 ts Ground cardamom 
    1/2 ts Ground turmeric 
  2 1/2 c  Long grain rice 
  
  1. Heat oil in pan.  Add nuts, stir until golden; stir in coconut. 2. Add 
  coconut milk and water to pan.  Stir in lemon grass, curry leaves and 
  spring onions. Bring to a boil.  Reduce heat and simmer, uncovered, for 2 
  minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, 
  uncovered, until steam holes appear at the surface. 3. Cover pan with a 
  tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, 
  check if rice is cooked, continue cooking if required. NOTE: Jasmine or 
  Basmati rice can be used instead of long grain rice if preferred. Avoid 
  lifting the lid of the pan while rice is cooking, as all the steam will 
  escape, resulting in gluggy rice. HINT: The curry leaf is native to south 
  east Asia and as its name suggests, lends a rich curry-like flavour to 
  Asian dishes. Source: Cooking Indonesian