Instructions: Heat the oil and fry the onion until golden brown. Add the rice and cook for 1 - 2 minutes, stirring. Blend the creamed coconut, Rice Seasoning and sugar into 1 pint (600ml) water and add to the rice. Bring to the boil and simmer for 15 - 20 minutes, or until all the water has been absorbed, stirring frequently. Add the sultanas, almonds, Garam Masala and Coriander Leaf for the last few minutes of cooking. Season with salt to taste. Serve as an accompaniment to curry dishes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.