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Coconut and Coriander Rice

Coconut and Coriander Rice

By OcadoLifePublished on 04 September 2022For 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.
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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.