Coconut Rice
Photography Aaron McLean.
This chilli coconut rice is the perfect addition to any fish or curry meal.
INGREDIENTS
1½ cups basmati rice
3 cups cold water or chicken stock
Coconut topping
½ cup long thread coconut
1 tablespoon vegetable oil
1 red onion, finely chopped
1 clove garlic, crushed
1 teaspoon yellow mustard seeds
¼-½ teaspoon chilli flakes
2 tablespoons chopped fresh coriander
sea salt
METHOD
Place the rice in a deep bowl and rinse in cold water until the water runs clear. Drain well and place in a medium saucepan with a pinch of salt and the water or stock. Bring to the boil, give a good stir then cover tightly and cook over a low heat for 20 minutes. Turn off the heat and leave for 5 minutes then fluff up the rice with a fork.
Topping: Toast the coconut in a dry sauté pan until golden, stirring constantly. Tip onto a plate and cool.
Heat the oil in a small sauté pan and cook the onion, garlic, mustard seeds and chilli flakes with a good pinch of salt until the onion is soft. Combine with the coconut and coriander.
To serve: If you want to serve the rice mounded, lightly grease a small round bowl and pack with rice, smoothing the top. Invert onto the plate and top with a spoonful of the topping. Repeat to make 3 more.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.