Spiced coconut rice

Spiced coconut rice

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

Fragrant and fluffy, this simple rice is the perfect accompaniment to strongly flavoured meat and fish dishes such as Roast duck and mandarin sauce.

Ingredients

Quantity Ingredient
600g basmati rice
2 cinnamon sticks
6 cardomom pods
4 star anise
90g desiccated coconut

Method

  1. Rinse the rice in cold water, then drain and put in a large saucepan. Add the remaining ingredients, and mix well.
  2. Add 1 litre cold water, enough to cover the rice by 2 cm, and bring to a rapid boil, then remove from the heat. Cover the rice with a damp tea towel (dish towel) and seal tightly with a lid.
  3. Leave the rice to steam for 25 minutes, until any remaining liquid has absorbed and the rice is tender.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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