Dinner
Spiced Coconut Rice
Fragrant coconut rice seasoned with turmeric, cloves, cardamom, and pepper from a practical 1917 collection.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup rice
- ½ fresh coconut, grated, or packaged shredded coconut
- Coconut milk and water
- A little turmeric
- Salt
- 6 whole cloves
- 2 cardamom seeds
- 12 peppercorns
Historical transcription
Source method
- 1
Combine the rice and grated coconut.
- 2
Add coconut milk and enough water to stand about 3 inches above the rice.
- 3
Season with turmeric, salt, cloves, cardamom, and peppercorns.
- 4
Cook in a rice boiler or steamer until the rice is tender.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.