1 cup of basmati rice 

1 tbs. of cardamom pods

1 lime squeezed

1 tsp. of sea salt

1.5 cup of water

1 tsp. of cumin seeds

1 can (or 1 cup) of whole coconut milk

1/4 cup of whole almonds

1 tbs. of ghee


In a medium sauce pot, add the ghee, cumin seeds, and cardamom pods. Let the pods pop and infuse into the oil for about a minute on low heat. Next, add the almonds and rice. Stir thoroughly. Then add the water and bring to a good simmer. The flame should be medium. Next, add the salt and lime juice. Cover on low flame and cook for about 30 minutes or until the rice seems ready. Turn off the flame and let the pot sit for about 5-10 minutes.

Serve and Enjoy!

Note: You can use quinoa instead of rice.

Optional: This dish is a side dish. You can garnish with parsley or cilantro.