Coconut Rice Erupting With Spices, Nuts & Peas - cooking recipe

Ingredients

2 cups basmati rice (white)
1 cup water
1 1/2 cups light coconut milk
2 tablespoons oil
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
2 whole cloves
1 small red chile, seeded and minced
1 carrot, cut julienne very fine strips
1 garlic clove, minced
1 stalk lemongrass, cut into 2 inch pieces
1/2 teaspoon salt
1/3 cup chopped macadamia nuts, toasted
1 cup frozen peas
toasted coconut (optional)

Preparation

Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.
In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.
Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.
Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.