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Nutrition: per serving

  • kcal293
  • fat6g
    low
  • saturates5g
  • carbs46g
  • sugars5g
  • fibre1g
  • protein17g
  • salt2.16g
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Method

  • step 1

    Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail’s depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.

  • step 2

    Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.

  • step 3

    Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.5 ratings
Jenjeni avatar

Jenjeni

A star rating of 5 out of 5.

Really tasty, fresh and delicate but complex. I put 2 handfuls of fresh coriander in and put 3 cardamon pods seeds in the rice while it was cooking. Absolutely delicious, family all loved it.

jwow

A star rating of 5 out of 5.

Deliciously simple and tasty. Think may be more suitable for just 3 adults though if it is a main course rather than light lunch

Tansyt

A star rating of 5 out of 5.

Mmmm..... a lovely light meal for a hot summer's day!

eleanormayo

A star rating of 5 out of 5.

Absolutely delicious, wouldn't change a thing with the recipe and cannot wait for the summer evenings to come around again in order to enjoy this in the garden with friends and a glass of wine!

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