Cinnamon and Coconut Rice

Ingredients:1 - 1 1/2 cups of basmati rice, which has been soaked for up to a minimum of 1/2 an hour1 cup of coconut milkwatersalt to taste11/2 tsp of nigella seeds (kalongi seeds)rind of one large lemon1 tbsp of lemon juicea medium piece of a cinnamon stickoilServes about 4 people and takes under 30 minutes to prepare

Yellow sunshine, green grass and eating in my parents patio and something that gives me comfort. Coming home to the smell of fresh 'chapattis' and cinnamon rice is what I miss the most about home. In my family we always have both, rice and bread on the menu and my mom makes many versions of rice - from perfect boiled plain basmati, with each grain separate as it should be to every type of pullao and biryani - new and old recipes alike, always keeping the perfectly, separated grain concept alive. Never a mushy rice dish would you find in my home. Here is a recipe Mummy picked up from a trip to Sri Lanka with only cinnamon and coconut milk. This version has a few additions of the lemon and nigella seeds (kalonji) this could be deleted if you like.  This is a quick recipe and easy if you learn the art of cooking under 'dam' - its own steam and very little water. You can find more on this in my Afghani pullao recipe..1. In a little hot oil fry the cinnamon stick until an aroma develops. Pour in he drained rice and fry for a few seconds. Now add enough water to just cover the rice and add the coconut water now as well, and turn the heat low and cover the saucepan and cook on 'dam'.2. Check the rice after a few minutes to ensure that the rice has not stuck to the bottom of the pan. Use a small teaspoon to move around the rice so as to avoid breaking the grains. If you feel the rice is burning at the bottom place a 'tava' - flat Asian pan used to make chappatti breads etc, under the pan and keep on low heat, or place in over (if using oven safe saucepan).4. In a small fry pan heat up a little oil and fry the nigella seeds until they splutter and then pour these, the lemon rind and juice on to the rice and stir.5. Serve with any fish dish or my prawn curry.