Coconut Rice (BC)

A great way to make a rich, creamy rice dish, similar to a risotto, but without having to use the expensive Arborio rice.

Ingredients:

  • 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

Recipe:

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.

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