2 cups basmati rice (white)
1 cup water
1-1/2 cups lite coconut milk (Or I used 1/2 cup "Thai Kitchen" pure coconut milk and 2 cups water.)
3/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cardamom
cooking spray to coat pan - or a TBS. or 2 of oil
1 small red chili, seeded and minced
1 carrot, cut julienne strips
1 stalk lemon grass, cut into 2 inch pieces
1/2 tsp. salt
1 cup frozen peas
toasted coconut (optional)

Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside. In a large skillet, heat oil and saut cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute. Stir in lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes. Stir in peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.