Coconut Curry Rice - cooking recipe

Ingredients

2 tablespoons butter
2 teaspoons curry powder
2 teaspoons sugar
1/4 teaspoon turmeric
1 dash garlic powder
1 dash onion powder
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1/2 teaspoon chicken base (or salt)
1/2 teaspoon molasses
1 cup water
1 (14 ounce) can light coconut milk
1 cup mahatma jasmine rice
1/4 cup roasted peanuts
1 -2 tablespoon snipped fresh cilantro
1 fresh lime, cut into wedges

Preparation

Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
May be served hot or at room temperature.