Coconut Sesame Rice

Rinse and drain:

1 c. basmati rice

In a medium saucepan, heat:

2 tbsp. ghee

Add rice and stir, coating all grains with ghee. Add:

2 c. water
1 tsp. salt

Bring the pot to a boil, then reduce heat to simmer and cover. Cook over medium-low heat until done, about 15 minutes for white basmati, or 45-59 minutes for brown basmati. When the rice is done, remove from heat. In separate saucepan, heat additional:

2tbsp. ghee

Add

¼ c. sesame seeds
¼ c. unsweetened desiccated coconut

Continuously stir the seeds and coconut in the ghee until they darken slightly. Pour immediately into cooked rice and toss until mixed. Garnish with fresh chopped cilantro leaves.

Source: Ayurvedic Cooking for Westerners, by Amadea Morningstar