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Coconut Rice

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Coconuts are a staple part of the southern Indian diet. You’ll often find vegetables cooked with grated coconut, coconut chutneys and many different sweets that are based around this distinctive, white-fleshed fruit of the coconut palm. Coconut rice is a fantastic alternative to plain Basmati, its creamy flavour and texture complementing curries and other dishes.

Serves
2-3 People
Prepare in
2 hours
Cook for
15 minutes

What you do

  1. Soak the rice in water for 2 hours. Rinse thoroughly when done.
  2. Add the rice to a good, heavy-based saucepan, and pour in the coconut milk. Bring to a simmer and stir well once.
  3. Cover with the saucepan lid and turn down to the lowest heat. Simmer for 10 minutes.
  4. Remove from the heat and add the virgin coconut oil. Leave to steam in its own aroma for 5 minutes.
  5. Lightly toast the desiccated coconut, ladle the rice into plates or bowls, sprinkle the coconut over the top and serve.

What you need

  • 100 grams basmati rice
  • 200 ml coconut milk
  • 50 grams desiccated coconut
  • 2 tbsp virgin coconut oil