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Coconut rice

Coconut rice

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(1 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 10
A make-ahead basmati side dish with mild coconut flavours to be served with curries for a party

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal538
  • fat17g
  • saturates13g
  • carbs80g
  • sugars3g
  • fibre1g
  • protein9g
  • salt0g
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Ingredients

  • 3 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1kg bag basmati rice
  • 2 x 400ml cans coconut milk

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.

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Comments (4)

Nickyrw's picture

I made this but omitted the first step, so essentially just cooked the rice as normal but made up half of the liquid with coconut milk. Also added two cardamom pods to give it an extra something. The result... Lovely but very subtle flavours. Next time, I will try using four parts coconut milk to two parts water.

frustin's picture

i'm going to try this way Nicky, thanks.

not to be pedantic: is 4 parts to 2 parts, the same as 2 parts to 1 part?

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
5

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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