Coconut Rice
Photography by 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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!