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- Easy Shopping
- Smart Pass
- Coconut Rice…
- 314g basmati rice
- 400ml coconut milk
- 2 pinches salt
- 2 tsp sugar
First you need to wash off the excess starch from the rice, this will prevent it from making a sticky mess.
Put the rice in a deep bowl in your sink, run cold tap water over it, once the bowl is full of water, use your fingers to swish the rice around. The water will start to get murky. Now gently pour this water out. Repeat this process until the water is mostly clear (this will take around 4-5 washes)
After the soaking, you will notice the rice grains have turned a nice milky white - try to get as much water out of the bowl as you can without pouring the grains out to - this takes patience!
Put the rice in a heavy-gauge pan that has a flat bottom - this will cook all the rice evenly and prevent the rice from burning to the bottom and not cooking properly on the top (as it tends to with lighter pans. You also need a pan with a tight lid, or else the steam will leak and the rice will not cook properly.
Now put the coconut milk, half a cup of cold water, sugar and salt together with the rice.
Normally a long grain rice recipe calls for twice the amount of water as rice. This recipe uses less because rinsing the rice ensures it has already absorbed some water.
Put the pan on a medium high heat, wait until the water boils and starts bubbling, now turn the heat down as low as you can, cover with the tight lid, and let it just sit there for about 15-20 minutes.
Resist the urge to lift the lid and peek at the rice.
After 20 minutes is up, turn off the heat. Now without lifting the lid, let the rice 'stand' for around 10 minutes. This will help it to settle, to avoid dry grains on the top and wet on the bottom.
After 10 minutes, lift the lid, take a fork and fluff the rice - enjoy!
Shop the ingredients
On OfferOfferNow £4.40, was £5
Tilda Pure Basmati Rice 1kg1kg
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