COCONUT RICE

This is my daughters favourite accompaniment to any Asian meal. My son apparently hates coconut but he loves my “sweet” rice.

 

Gluten, dairy, egg and nut free

Serves 6 side dishes

INGREDIENTS:

  • 2 Cups basmati rice
  • 3½ Cups water
  • ½ 400ml can coconut cream or milk

METHOD:

  • If you have a rice cooker you can cook the rice as you would normally and add the coconut cream.
  • In a medium saucepan, it’s the same. Add the water and coconut cream to the rice in the saucepan.
  • Put the saucepan with the lid on over medium-high heat. Bring to the boil and then reduce the heat to low to simmer for about 8 minutes.
  • When you see the water disappear below the rice, turn the heat off and leave on the stove top with the lid on for another 8 minutes.
  • The water should have all disappeared and the rice should be nice and fluffy.
  • I like to serve the rice with any Asian dish. Try my THAI STYLE BBQ CHICKEN

 

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