Coconut rice

Coconut rice

By
From
Reza’s Indian Spice
Serves
4-6

Wonderful with anything, and especially flattering to any dish that already contains coconut. It also tames heat, so try it with the Braised and Fried Beef or Laal Maas.

Ingredients

Quantity Ingredient
500g basmati rice
salt
1 tablespoon ghee or vegetable oil
250ml coconut milk
2 tablespoons toasted desiccated coconut

To serve

Quantity Ingredient
2 tablespoons fried onions

Method

  1. Wash the rice in hot water, then rinse it several times in cold water to remove as much starch as possible. Leave to soak in salted water for 15 minutes. Drain and wash the rice again to remove the salt.
  2. In a heavy-based pan with a tight-fitting lid, heat the ghee or oil over a medium heat, add the rice and gently sauté until the grains are coated with the oil. Add 800ml of water, salt, and the coconut milk. Bring to the boil. Cook the rice until most of the liquid has been absorbed and small craters appear on the surface.
  3. Place a clean dry tea towel over the saucepan and cover with the lid. Leave to simmer on a very low heat for 15–20 minutes. Do not lift the lid during this time. Remove from the heat. Lift the lid and gently fold in the coconut. Serve on a platter, scattered with the fried onions.
Tags:
Indian
spice
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