A vibrant and flavorful rice dish infused with aromatic spices and creamy coconut milk.
Combine the creamy coconut milk and whole milk in a saucepan and bring to a gentle boil over medium heat.
Stir occasionally to prevent the milk from scorching at the bottom of the pan.
Stir in the rice, salt, turmeric, cinnamon, cloves, and cardamom, ensuring the spices are evenly distributed.
Rinse the rice under cold water before adding to remove excess starch for fluffier grains.
Cover the saucepan with a lid and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 20 minutes.
Avoid lifting the lid during cooking to maintain the steam and ensure even cooking.
Once the rice is cooked, gently stir in the butter until fully melted and incorporated.
Fluff the rice with a fork after adding the butter to separate the grains.
Serve the golden coconut rice warm, garnished with a sprinkle of additional spices or fresh herbs if desired.
For a decorative touch, use a mold to shape the rice before plating.
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