Adapted from a coconut milk rice recipe without all the other ingredients
3 cups of basmati rice
1 can of coconut milk
4 cloves garlic
2 Thai chilis, seeds removed
1 medium red onion, finely chopped
a small knob of ginger, crushed
a handful of cilantro leaves, finely chopped
1 cinnamon stick
6 whole cloves
a handful of black peppercorns
a handful of pine nuts
some lime juice
salt, pepper, oil
1. In a large skillet with hot oil, sauté garlic until light brown and cook onions until translucent. Toast the pine nuts with the cloves for a minute or two. Add chilis, ginger and peppercorns. Stir until fragrant.
2. Add the coconut milk and bring to a simmer. Add lime juice, salt and pepper to taste.
3. Add rice and cinnamon and bring to a boil. Reduce heat to low, cover and cook for about 15 minutes, or until rice is cooked and all water has been absorbed. Fluff rice with a fork and sprinkle with cilantro.