Coconut Lemon Rice Delight

1.Rinse the jasmine rice under cold water until the water runs clear, then drain and set aside.

2.In a large pot, heat a tablespoon of oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.

3.Add the chopped onion to the pot and cook until translucent, about 5 minutes.

4.Stir in the minced garlic and diced tomatoes, cooking for another 3-4 minutes until the tomatoes soften.

5.Add the turmeric powder and coriander powder, stirring well to combine with the onion and tomato mixture.

6.Pour in the coconut milk and water, and bring the mixture to a gentle boil.

7.Add the rinsed rice to the pot, along with the lemon zest, lemon juice, salt, and pepper. Stir to combine.

8.Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

9.Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to fluff up.

10.Fluff the rice with a fork and garnish with fresh cilantro before serving.