Spinach rice



  1. Clean bhagi ( spinach) and cut up small
  2. Wash rice, set aside
  3. In a heavy bottom pot with tight fitting cover melt the butter, but don't let it get brown
  4. Add the cleaned bhagi and sauté until bhagi is limp
  5. Add cleaned rice and the bouillon cube and water to cover rice
  6. Float hot pepper on top of rice, don't let it burst or rice dish will be too hot, and let the rice come to the boil
  7. Reduce heat to very low, cover pot tightly and simmer for about 20 minutes or until all water has evaporated and the rice is soft. Take out hot pepper
  8. Fluff rice, add a little butter if needed and the coconut cream (powdered or liquid)
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