Coconut Rice #2 recipe
information
Rice cooked in coconut milk is a wonderful accompaniment to chicken and pork dishes and curries.
ingredients
225 g (8 oz) desiccated coconut
600 ml (1 pt) boiling water
175 g (6 oz) long-grain rice
2.5 g (1/2 tsp) ground coriander
1 stick cinnamon
1 stem lemongrass, bruised
bay leaf (optional)
salt
fried onions
600 ml (1 pt) boiling water
175 g (6 oz) long-grain rice
2.5 g (1/2 tsp) ground coriander
1 stick cinnamon
1 stem lemongrass, bruised
bay leaf (optional)
salt
fried onions
method
1. First make the coconut milk by pouring the boiling water over the desicated coconut, leaving to stand for 15 minutes, then squeezing out the liquid.
2. Put the coconut milk in a pan with the rice, washed if necessary, coriander, cinnamon stick, lemongrass and bay leaf if used. Add salt.
3. Bring to the boil over a medium heat, stirring a few times.
4. Cook over the lowest heat for 12 - 15 minutes or until all the coconut milk has been absorbed.
5. Fork through carefully and remove the cinnamon, lemongrass and leaf.
6. Cover with a tight-fitting lid, then cook over the lowest heat for a further 10 minutes.
7. Serve garnished with crispy fried onions.
2. Put the coconut milk in a pan with the rice, washed if necessary, coriander, cinnamon stick, lemongrass and bay leaf if used. Add salt.
3. Bring to the boil over a medium heat, stirring a few times.
4. Cook over the lowest heat for 12 - 15 minutes or until all the coconut milk has been absorbed.
5. Fork through carefully and remove the cinnamon, lemongrass and leaf.
6. Cover with a tight-fitting lid, then cook over the lowest heat for a further 10 minutes.
7. Serve garnished with crispy fried onions.
serving amount
serves 4
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