Fried Coconut Rice
WHAT YOU’LL NEED 370g long-grain rice or basmati rice 400ml tin coconut milk 1 tbsp groundnut oil or coconut oil 1 chicken stock cube 1/2tsp dried thyme 2 dried bay leaves 1/2 red onion, finely chopped 6 closed-cup mushrooms, chopped 1/2 green pepper, finely chopped 1/2 yellow pepper, finely chopped 1 large carrot, finely chopped 1 tsp ground coriander 1/4tsp turmeric 1tsp garlic powder 1tsp ground ginger Salt and white pepper
In a large saucepan, bring the coconut milk to the boil along with the stock cube, thyme and bay leaves. Reduce the heat to medium-low and allow the coconut milk to simmer for five minutes until it smells slightly fragrant.
Meanwhile, rinse the rice until the water runs clear. Drain the rice in a colander, then add it to the coconut milk — it should just about be covered by the liquid.
Turn the heat up to medium-high, cover with a lid and cook for about 10 minutes — you’ll have to stir the rice every so often to make sure it doesn’t burn on the bottom.
Once most of the milk has been absorbed, you’ ll find that if you bite on a grain of rice, it should have softened but still be quite al dente and taste slightly nutty.
Turn off the heat and set aside. Take a large, deep frying pan and heat the groundnut oil or coconut oil over a medium-high heat.
Add the onion, mushrooms, peppers and carrot, and coat them with the ground coriander, turmeric, garlic powder and ginger.
Continuously stir the veggies for seven minutes until they start to soften.
Add the partly cooked rice and season with salt and pepper before reducing the heat to medium-low.
Cover the pan with a lid and steam for a further five to 10 minutes, depending on how soft you like your rice.
Divide the rice evenly between four plates, or place in a large serving dish for the middle of table.