Coconut rice

Coconut rice

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 10

A make-ahead basmati side dish with mild coconut flavours to be served with curries for a party

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
538
protein
9g
carbs
80g
fat
17g
saturates
13g
fibre
1g
sugar
3g
salt
0g

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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Method

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

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ginnymalan's picture

Kirconnel, thanks for your recommendation to freeze them - that's just what I did and it works really well :-) Very handy to have a tasty rice dish just there when you need it!

kirconnel's picture
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This is a really tasty way to do rice. Having tried it once, I now make it all the time. I split it into 500g tubs ( It makes seven) - freeze them, and together with the yellow rice I make, always have rice on 'tap' (you've guessed it, we like spicy foods) Go on, try it, you'll love it.

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