Saturday, April 13, 2013

Coconut Rice recipe

Coconut Rice
Coconut Rice

Coconut Rice ingredients: 1 and 1/2 cups basmati rice. 3 cups cold water or chicken stock. Coconut topping: 1/2 cup long thread coconut. 1 tablespoon vegetable oil. 1 red onion, finely chopped. 1 clove garlic, crushed. 1 teaspoon yellow mustard seeds. 1/4-1/2 teaspoon chilli flakes. 2 tablespoons chopped fresh coriander. sea salt

Coconut Rice recipe: 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 saute 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. By then, the coconut rice is ready