COCONUT RICE PILAF
Kaffir lime, ginger, dates, cashews and coconut chips ensure there’s nothing dull about this rice dish.
1½ cups basmati rice, rinsed and drained 1½ cups water
1 cup coconut milk
1 teaspoon salt
2 kaffir lime leaves
1 tablespoon each: olive oil and butter 3 cloves garlic, finely chopped
1 thumb ginger, peeled and finely chopped 1 small onion, finely chopped
100g chopped pitted dates
80g cashew nuts, lightly toasted and
½ cup coconut chips, lightly toasted
Place rice in a saucepan with water, coconut milk, salt and kaffir lime leaves. Stir and bring to the boil then reduce heat to low, cover and cook until rice is tender and has absorbed the liquid, about 25 minutes.
While the rice is cooking, melt butter with oil in a frying pan. Add garlic, ginger, onion and dates and sauté several minutes until onion is cooked. Remove from heat.
Once rice is cooked, fluff it up with a fork and add the onion mixture, chopped cashew nuts and coconut chips. Season to taste and use a fork to combine. Serve the pilaf warm. Serves 4-6