This easy coconut rice recipe packs plenty of flavour and can be made ahead of time and heated up when you need it if you prefer. It will go well with a wide variety of curry dishes and is equally delicious cold, either included in a lunch box or as a party dish.Print this Recipe
- 1lb / 450g jasmine rice
- 9¾ fluid ounces / 275ml water
- 1 x 14 fluid ounces / 400ml can coconut milk
- ¾ ounce / 20g creamed coconut, grated
- ¼ teaspoon of salt
- 1 tablespoon of granulated sugar
Put the rice in a sieve and rinse well under a cold tap.
Place all the ingredients (including the rinsed rice) into a saucepan and give a good mix to combine everything.
Cover with a lid and bring to the boil. Reduce and simmer for 15 minutes.
Remove from the heat and allow to sit for 5-10 minutes with the lid still on.
Fluff up the coconut rice and serve.
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TRY COCONUT CHICKPEA AND RICE CURRY
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