RECIPE: Maldivian Coconut Rice
500g basmati rice
1L coconut milk
100g ghee (clarified butter)
1½ tsp ginger garlic paste
A generous pinch of rampe (pandan) leaves
1 tsp mustard seeds
Salt, to taste
3 medium onions, finely chopped
10 curry leaves
1 Heat the ghee in a pan, over a medium-high heat.
2 Add the mustard seeds, curry leaves and onions and sauté until lightly brown.
3 Add the rampe leaves, ginger garlic paste and sauté for another minute.
4 Add the rice and sauté to toast it for a few minutes to acquire a nutty flavour.
5 Add the coconut milk and season with salt to taste.
6 Bring to the boil, then cover the pan and reduce the heat to low.
7 Cook for about 20 minutes, stirring intermittently until the rice is done.
8 Serve hot.