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Coconut rice

A make-ahead basmati side dish with mild coconut flavours to be served with curries for a party

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 538
  • Carbohydrates 80
  • Saturated Fat 13
  • Sugar 3
  • Protein 9
  • Fat 17
  • Fibre 1
  • Salt 0

Nutrition per serving

  • Calories 538
  • Carbohydrates 80
  • Saturated Fat 13
  • Sugar 3
  • Protein 9
  • Fat 17
  • Fibre 1
  • Salt 0

Ingredients

  • 3 onions, finely chopped
  • 1 tbsp sunflower oil
  • 1 tbsp butter
  • 1kg bag basmati rice
  • 2 x 400ml cans coconut milk

Method

  1. In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.

  2. When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.

  3. To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.

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