Coconut rice

Coconut rice

By
From
Meat
Serves
6
Photographer
Dean Cambray

This rice is especially good with curries, such as curried pork casserole with sweet spices and Malaysian goat curry.

Ingredients

Quantity Ingredient
2 cups long grain rice
2 tablespoons vegetable oil
a good pinch salt
2 cups water
1 cup coconut cream
1 kaffir lime leaf
1 teaspoon palm sugar, grated
fresh coriander sprigs, to garnish

Method

  1. Put the rice in a sieve and rinse it well under cold running water until the water runs clear.
  2. Heat the oil in a heavy-based saucepan. Add the rice and stir over the heat for 3–4 minutes, stirring continuously. Season well then add the water and coconut cream. Bring to the boil then add the lime leaf and the sugar. Cover the pan with a tight-fitting lid then lower the temperature so the liquid is barely simmering and cook for 18 minutes.
  3. At the end of the cooking time, turn off the heat and leave the rice to stand for 5 minutes without lifting the lid. Remove the kaffir lime leaf then taste and adjust the seasoning. To serve, tip the coconut rice onto a platter and fluff the grains up once more. Garnish with coriander and serve with your choice of curry.
Tags:
Meat
Adrian
Richardson
La
Luna
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