Fried Co­conut Rice

Belfast Telegraph - Weekend - - FOOD -

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

METHOD

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.

SERVES 4

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