Coconut rice (V)

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This rice dish is common throughout Asia and is easy to make at home. You need a fresh coconut for this though, so down to the market or off to the funfair!

`Roasting' coconut in a wok

Ingredients

• 1 fresh coconut
• 400 ml (14 fl oz) tinned coconut milk (unsweetened)
• 400 ml (14 fl oz) vegetable stock.
• 225 g (8 oz) fragrant basmati rice (or any long-grain rice)
• 115 g (4 oz) freshly grated coconut flesh
• * See our step by step instructions for cracking open preparing a coconut

Method

1. Bring the coconut milk and stock to the boil in a large pan
2. Rinse the rice in a sieve under cold running water until it runs clear
3. Add the rice to the stock, stir once, reduce the heat, cover and simmer for 25 minutes. Don't fiddle with it!
4. Remove from the heat and leave covered for 10 minutes to absorb all of the liquid
5. Heat a wok without oil and roast the coconut until it turns golden
6. Fluff the rice up with a fork and sprinkle the coconut over the top