Coconut rice
A make-ahead basmati side dish with mild coconut flavours to be served with curries for a party
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian, Vegan
- 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.
PER SERVING
538 kcalories, protein 9g, carbohydrate 80g, fat 17 g, saturated fat 13g, fibre 1g, sugar 3g, salt 0 g
Recipe from Good Food magazine, January 2013.
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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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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian, Vegan
Ingredients
- 3 onions , finely chopped
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1kg bag basmati rice
- 2 x 400ml cans coconut milk
PER SERVING
538 kcalories, protein 9g, carbohydrate 80g, fat 17 g, saturated fat 13g, fibre 1g, sugar 3g, salt 0 g
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