Name: Coconut rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Cuisine: Asian
Ingredients: 3 onions finely chopped; 1 tbsp sunflower oil; 1 tbsp butter; 1kg bag basmati rice; 2 x 400ml cans coconut milk

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Coconut rice

Coconut rice

Sarah Cook

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Serves 10

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.18 ratingsRate

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A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party

Freezable

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 onions

finely chopped
1 tbsp sunflower oil
1 tbsp butter
1kg bag basmati rice
2 x 400ml cans coconut milk

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Nutrition: per serving

kcal538
fat17g
saturates13g
carbs80g
sugars3g
fibre1g
protein9g
salt0g

low

Method

step 1

In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
step 2

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.
step 3

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.

Recipe from Good Food magazine, January 2013

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A star rating of 4.7 out of 5.18 ratings

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