A make-ahead basmati side dish with mild coconut flavours to be served with curries for a party. Coconut rice makes a terrific accompaniment to many dishes. Quick and easy to make, this recipe will turn into the option of choice.
Ingredients (for 10 persons)
- 3 onions, finely chopped
- 1 tablespoon sunflower oil
- 1 tablespoon butter
- 1kg bag basmati rice
- 2 x 400ml cans coconut milk
(Preparation time: 15 mins; cooking time: 25 mins)
In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
Per Serving: 453 calories; 20.9 g fat; 61.4 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 54 mg sodium.
Inside Cooking Ep 23: Coconut Rice
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