Coconut Rice

, from Issue #43, page 89. August, 2015
Photography Aaron McLean.
    Coconut Rice

    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.

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