2 c. rice
2 tsp. salt
1/4 c. ghee or butter
20 cashews
1 tbsp. fresh ginger, scraped and chopped
1 tsp. mustard seeds
1 tbsp. chili pepper, chopped
3 cloves
3 tbsp. coriander (cilantro), chopped
1/2 c. lime juice
1/4 c. grated coconut

Boil 4 cups water; add rice and 1 teaspoon salt. Cook 10 minutes and strain. Heat ghee or butter in casserole. Add cashews, ginger, mustard seed and chives. Fry 1 minute, then add chili pepper, coriander, lime juice, grated coconut and 1 1/4 cups water. Add rice and bring to a boil. Cover and bake in 350 degree oven for 25 minutes. Serves 8.