There are some dishes which really are a match made in heaven with coconut rice.
I like this recipe as it can be made in advance and it also freezes beautifully. Always make sure it is piping hot when re-heating either from the fridge, or the freezer. Also cool quickly before putting in the fridge.
I often add toasted flaked almonds and perhaps some chopped dried apricots but the rice is just as delicious without.
INGREDIENTS: to serve 4 – 5
500g basmati rice
1 onion, peeled and chopped
Glug of olive oil or coconut oil
Knob of butter
1 tin of coconut milk (400ml)
Handful of chopped dried apricots (optional)
Handful of toasted almond flakes (optional)
Heat the oil and butter in a large pan (preferably non-stick). Add the onion and cook gently until soft.
Add the rice and cook, stirring continuously for two minutes.
Add the coconut milk plus the water and bring to the boil, stirring. Lower the heat, cover and simmer for 10 to 15 minutes until the rice is almost cooked and nice and sticky. To serve straight-away, continue cooking until the rice is tender.
Add the apricots and almonds if using, stir well then pop into a microwave bowl and either cling-film or cover with a lid and put in the fridge as soon as possible.
When ready to serve, microwave for 5 minutes+ on high until the rice is fully cooked and piping hot, stirring to break up the grains.
It’s advised not to re-heat rice twice, so if wanting to freeze leftovers, it is best to cook the rice in one go on the hob and not freeze the re-heated rice.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.