Site icon

Coconut Rice

rosemarywallsworth

smart

Jump to Recipe Print Recipe

Rice is just so versatile. Whether plain or fried, simple or fancy, we have it alongside many types of dishes.

On this occasion I decided to cook it with Coconut milk. I can never resist trying out something, by adding a bit of this and a bit of that, but with this particular rice dish, other than a little seasoning and the zest and juice of a Lime, it really doesn’t need anything else, apart from coconut milk obviously!

It was a hot Sunday here at Olive Tree Farm. The family were all busy, husband building a wall, the grand children were playing with Birthday toys. Son was adding a new pond pump to the Koi pond and cleaning out his aquariums whilst his wife was catching up on the washing.

As for me? In the kitchen as per usual. I didn’t want to spend all morning in the kitchen, but it was so hot outside, it seemed like a decent alternative!

I was making a few easy dishes that we could all tuck into, with the rice being one of them. You can find the recipes for the Mini Pasties here and the recipe for Griddled Gambon (Giant Prawns) here.

So enough of the waffle, here is what I did to make the coconut rice!

Print

Coconut Rice

Just as easy to make as plain rice, but using part coconut milk instead of all water, plus a little lime zest and juice!
Course Lunch, Side Dish
Cuisine Indian
Keyword coconut, coconut milk, Lime, rice
Prep Time 5 minutes
Cook Time 10 minutes
Steam Time 5 minutes
Total Time 20 minutes

Equipment

  • Frying pan with lid
  • Scales
  • Measuring jug showing cups, fluid oz and ml
  • Zester / Grater
  • Fork

Ingredients

  • 300 g Jasmine rice
  • 2 thirds tin Coconut milk
  • Water
  • 1 Lime – Juice and zest
  • Salt and Pepper
  • 1 dessert spoon Coconut oil
  • 1 Sprig of Cilantro for garnish (optional – I used Parsley as I had no fresh Cilantro)

Instructions

  • Heat a frying pan and melt the coconut butter
  • Tip in the rice, stir through the oil and leave for about a minute
  • Pour into a measuring jug two thirds of a tin of coconut milk ( equivalent to 1 cup or about 8 fluid oz)
  • Top up the coconut milk in the jug with cold water to measure 475mls (equivalent to about one and three quarter cups)
  • Pour the milk/water over the rice in the pan and stir through with a fork, add the lemon zest and juice and stir through again
  • Add S&P just a sprinkle and a twist.
  • Bring to the boil
  • Put the lid on the pan and turn down the heat to medium low
  • Simmer for 10 minutes (use your timer!) and do not take the lid off!
  • Turn off the heat and leave it to sit for 5-6 minutes
  • Remove the lids, fluff up the rice and it is ready to serve!
Exit mobile version