A great way to make a rich, creamy rice dish, similar to a risotto, but without having to use the expensive Arborio rice.
- 1 tbs sunflower oil
- 1 small onion, 5mm pieces
- 80gr Chinese (Napa) cabbage
- 1 carrot (40gr), 5mm cubes
- 60gr leek, 5mm pieces
- pinch of salt
- 2 cloves
- pinch of cinnamon
- 100gr jasmin rice
- 80ml coconut milk
- 90ml water
Serves 1 as part of the Budget Challenge
Rinse the rice well under cold water.
Sweat the onion in the oil in a thick bottomed sauce pan, until the onion turns glazed. Add the carrot and leek and sweat with the onion for 5 minutes. Then add the salt, cloves and cinnamon.
Add the rice, stir well, and add the coconut milk and water.
Without a lid, heat the pan until the water boils. Leave to simmer gently until the rice has puffed up some and tunnels form for the steam. Cover the pan with a lid, turn off the heat and leave for 18 minutes.
Stir well with a fork. Fish out the cloves and serve hot.