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Coconut rice

Coconut rice

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A star rating of 4.8 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal538
fat17g
saturates13g
carbs80g
sugars3g
fibre1g
protein9g
low insalt0g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

A star rating of 4.8 out of 5.15 ratings
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