1 cup unpolished brown rice
1 cup coconut milk (fresh recommended)
2 medium diced onions
2 medium diced tomatoes
1 bulb garlic
1 ½ inch piece small ginger
1 ½ tsp. salt
Bay leaves, cardamom, optional
inch turmeric and cayenne pepper-optional
Small bunch of cilantro
Small bunch of mint
½ cup olive oil or water
Saute` onions, bay leaves and cardamom in olive oil or water on medium heat. Once pinkish in color, add a little turmeric and cayenne pepper. Also add finely ground ginger and garlic paste. Keep stirring over low heat till all the ingredients are nicely cooked. Then add tomatoes with the salt, finely chopped mint and cilantro. Transfer this mixture to rice, coconut milk, and ½ cup warm water and put into a rice cooker. Cook well and serve hot with gravy, or vegetable or pea curry.