Asian-style coconut rice

Asian-style coconut rice

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

I absolutely adore coconut rice, and this makes a fantastic accompaniment to a whole range of Asian dishes, such as Sticky Chilli Chicken and Greens on page 128. It’s also amazing with Thai curries, seafood dishes and Indian dhals.

Ingredients

Quantity Ingredient
150g brown basmati rice
400ml coconut milk
1 tablespoon desiccated coconut
1 teaspoon light soy sauce

Method

  1. Place all the ingredients in a saucepan and bring to a simmer. The coconut milk will rapidly reduce as it is absorbed by the rice, so keep topping up with small amounts of water (3–4 tablespoons maximum) then continue simmering until it reduces again, then repeat. Keep this going for about 20 minutes, or until the rice is soft.

Note

  • Whole grains

    Perfect as a side
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