Spicy Rice

Serves 4–6 (yields 3 cups rice)

prepRinse 1½ cups rice in cool water 3–4 times until nearly clear; drain
2 TB. / 30 ml canola oil	heat oil, sauté onion & garlic 5 min	stir in spices & aromatics	add liquids & rice, stir to combine	bring to boil, simmer 10 min	cover, cook very low 15 min until tender
¼ cup / 40 g minced onion
½ tsp. minced garlic rehydrated in 1 tsp. water
¾ tsp. ground coriander
¾ tsp. ground ginger
¾ tsp. sweet curry powder
½ tsp. ground nutmeg
¼ tsp. ground black pepper
1 3-inch cinnamon stick
1 whole bay leaf
1½ cups / 360 ml chicken stock
12 oz. / 355 ml can unsweetened coconut milk, well shaken
1½ cups / 280 g long grain rice, rinsed and drained

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