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Ingredients

10 whole black peppercorns 5 whole cloves 3 whole cardamom pods 1 (1 inch) piece cinnamon stick 1 ½ tablespoons butter, divided 1 cup rice 1 cup coconut milk ½ cup water 1 teaspoon ground turmeric 1 pinch salt to taste 4 cloves garlic, minced 6 tomatoes, chopped 1 carrot, chopped

Nutrition Info

378 calories carbohydrate: 51.7 g cholesterol: 11.4 mg fat: 17.4 g fiber: 5.5 g protein: 7.1 g saturatedFat: 13.6 g servingSize: - sodium: 96.4 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Combine peppercorns, cloves, cardamom, and cinnamon in a spice grinder, pulse until finely ground.
Heat 1 1/2 teaspoon butter in a skillet over medium heat, add half of the ground spices and rice. Cook and stir until fragrant, about 2 minutes.
Transfer rice mixture to a rice cooker and add coconut milk, water, turmeric, and salt.
Heat remaining 1 tablespoon butter in a skillet over medium heat, cook and stir garlic until fragrant, about 30 seconds. Add remaining ground spices, tomatoes, carrot, and salt, mix well.
Cook rice according to manufacturer's instructions. Pause cooking halfway through and mix in tomato mixture. Continue cooking until rice is tender.

4 servings

Rice with tomato and other spices cooked in coconut milk.