Coconut Rice Recipe
Ingredients
| 450 g / 1 lb / 2 cups long grain rice | ||
| 250 ml / 8 fl oz / 1 cup water | ||
| 475 ml / 16 fl oz / 2 cups coconut milk | ||
| 1.5 ml / 1/2 tsp salt | ||
| 30 ml / 2 tbsp granulated sugar | ||
| Fresh shredded coconut, to garnish | ||
Directions
1. Wash the rice in cold water until it runs clear. Place the water, coconut milk, salt and sugar in a heavy-based saucepan or flameproof casserole.
2. Add the rice, cover and bring to the boil. Reduce the heat to low and simmer for about 15-20 minutes or until the rice is tender to the bite and cooked through.
3. Turn off the heat and allow the rice to rest in the saucepan for a further 5-10 minutes.
4. Fluff up the rice with chopsticks or a fork before serving garnished with shredded coconut.
2. Add the rice, cover and bring to the boil. Reduce the heat to low and simmer for about 15-20 minutes or until the rice is tender to the bite and cooked through.
3. Turn off the heat and allow the rice to rest in the saucepan for a further 5-10 minutes.
4. Fluff up the rice with chopsticks or a fork before serving garnished with shredded coconut.
Chef
