In a big saucepan or casserole with
a lid, gently soften the onions in the
oil and butter.
When really soft, add the rice and cook,
stirring, for a couple of mins. Tip in the
coconut milk with 2 cans water. Bring
to a gentle simmer, stirring, then cover,
lower the heat to the lowest setting and
cook for 10-15 mins, scraping the bottom
regularly with a wooden spoon to stop
it sticking. Check the rice: it should be
sticky and creamy but not watery, and
not quite cooked – still a bit crunchy.
Tip into a big bowl that will fit in a
microwave and cover with cling film.
Chill until ready to serve, for up to a day.
To serve, poke a hole in the cling
film and microwave for 8 mins on
High, stirring halfway, until piping hot
and cooked through. Add some salt
and stir through with a fork to break
up the grains.