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Toasted coconut rice

Toasted coconut rice

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus steaming
  • Easy
  • Serves 8

Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal457
fat13g
saturates9g
carbs76g
sugars1g
fibre3g
protein8g
salt0.6g
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Ingredients

Method

  • STEP 1

    Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.

  • STEP 2

    Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.

RECIPE TIPS
MAKING COCONUT RICE

John Torode says: "The mistake everyone makes with coconut rice is putting in too much coconut as it cooks. It needs the tiniest amount, then just a sprinkle of toasted coconut when served."

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

Rating: 5 out of 5.6 ratings
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