ACK 4.4: Narial chawal

Narial chawal

Coconut rice

On Bali, the lndonesian paradise once ruled by Vedic princes, several of the island's best traditional dancers have become devotees of Krsna. When the temple puts on a theatrical presentation of the Ramayana, a Gamelan orchestra (forty to fifty native musicians with traditional instruments) is customarily hired to provide the background music. But the musicians have become so fond of prasada, especially fancy rice dishes like narial chawal, that instead of money they simply ask for their travel expenses and as much prasada as they can eat.

Soaking time: 1 hr
Preparation and cooking time: 30 min

2 cups (350 g) basmati or other good-quality medium or long-grained rice
2 1/4 cups (150 g) grated coconut, lightly toasted
3 1/2 cups (825 ml) water
1 cup (200 g) sugar
1/2 teaspoon finely ground cardamom seeds
1/2 cup (50 g) pistachio or cashew nuts, toasted
1/3 cup (50 g) raisins
1 tablespoon butter

Soak the rice for 1 hour and let it drain. In a medium-sized saucepan, bring the water, sugar, and cardamom powder to a boil. Now drop the rice in the boiling water and bring to a second boil. Simmer for 2-3 minutes, then turn the heat very low. Cover the pot tightly, cook for 10 minutes, then lift the cover and quickly put in the remaining ingredients. Replace the cover and cook 10 minutes longer or until done. Then remove the cover and allow the rice to cook on the same low heat for 2-3 more minutes to allow the steam to evaporate.

Finally, mix the rice gently and serve on a platter with masala dosas or atta dosas for breakfast or lunch.