Coconut and Coriander Rice
By OcadoLife
Published on 04 September 2022
For a side with a bit of a difference that’s easy to make and bursting with coconut and chilli flavours, try food writer and chef Ixta Belfrage’s Coconut and Coriander Rice. The recipe feeds a crowd, so is great with her Slow-cooked Mango and Chipotle Pork with Crackling. To make it even quicker, swap the fresh coconut for 2tbsp desiccated coconut.Time and servings
10 minsTotal time
6Servings
10 minsCooking time
Ingredients
- 115 g of fresh coconut chunks
- 1 tin of coconut milk
- 1.5 tsp of caster sugar
- 0.75 tsp of fine sea salt
- 1 scotch bonnet chilli, kept whole
- 2 pack of microwaveable white and brown basmati rice
- 2 salad onions, trimmed and finely sliced
- 15 g of coriander, finely chopped
- 1 lime, juice
Method
Step 1
Put the coconut in a blender and pulse until finely shredded; set aside.Step 2
Put a large pan over medium-high heat and add the coconut milk, sugar, salt and scotch bonnet chilli. Once simmering, add the rice; cook for 4 mins, until heated through and the coconut milk is absorbed. Add the coconut and stir-fry for 2 mins.Step 3
Remove the scotch bonnet chilli (or chop and mix in); mix in the salad onions and coriander. Add lime juice to taste.