Coconut Rice

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

This chilli coconut rice is the perfect addition to any fish or curry meal.



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


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.