WHOLE GRAINS
PERFECT AS A SIDE
I absolutely adore coconut rice, and this makes a fantastic accompaniment to a whole range of Asian dishes, such as Sticky Chilli Chicken and Greens . It’s also amazing with Thai curries, seafood dishes and Indian dhals.
Serves: 2
150g (¾ cup) brown basmati rice
400ml (1¾ cups) coconut milk
1 tablespoon desiccated (dried shredded) coconut
1 teaspoon light soy sauce
Place all the ingredients in a saucepan and bring to a simmer. The coconut milk will rapidly reduce as it is absorbed by the rice, so keep topping up with small amounts of water (3–4 tablespoons maximum) then continue simmering until it reduces again, then repeat. Keep this going for about 20 minutes, or until the rice is soft.
