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Coconut rice
3
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Ingredients
- 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- 5cm piece of root ginger, peeled and very finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 200g basmati rice, rinsed well under cold water
- 250ml water
- 250ml coconut milk
- 1/2 tsp of salt
- Small handful cashew nuts
- Small handful coriander, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
Method
How to make Coconut rice
1) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a medium saucepan over a medium/high heat. Add the ginger and fry gently for 1 to 2 minutes, until fragrant. Add the rice, water, coconut milk and salt. Bring to a boil, reduce the heat, cover and simmer for 12 to 15 minutes, until the liquid has been absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with coriander and cashews.
