Coconut rice with cardamom seeds

Coconut rice with cardamom seeds

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2-4

The cardamom and coconut flavours complement each other in this rich, satisfying dish. While I love it as an indulgent side (try it with Pan-fried Marinated Salmon, or Chicken with Lemongrass, Lime and Coriander), it works equally well as a breakfast – think of it as a savoury spiced porridge!

Ingredients

Quantity Ingredient
30g lucy bee coconut oil
200g short-grain brown rice
200ml coconut milk
200ml water
10 cardamom pods, seeds
pinch dried chilli flakes, (optional)

Method

  1. Melt the coconut oil in a heavy-based saucepan, then add the rice and stir to coat it in the oil. Tip in the coconut milk, water, cardamom seeds and chilli flakes, if using, and cook according to the packet instructions, checking occasionally as it may need a splash more water.
Tags:
coconut oil
healthy
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