Coconut rice (V): Difference between revisions
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===Coconut shredder working in a 10 second video=== | |||
<YouTube>https://youtu.be/-0Ha0o0Xy5Q</YouTube> | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 09:26, 9 July 2017
| Coconut rice (V) | |
|---|---|
 |
| `Roasting' coconut in a wok | |
| Servings: | Serves 4 |
| Calories per serving: | 1266 |
| Ready in: | 1 hour |
| Prep. time: | 20 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
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!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Bring the coconut milk and stock to the boil in a large pan
- Rinse the rice in a sieve under cold running water until it runs clear
- Add the rice to the stock, stir once, reduce the heat, cover and simmer for 25 minutes. Don't fiddle with it!
- Remove from the heat and leave covered for 10 minutes to absorb all of the liquid
- Heat a wok without oil and roast the coconut until it turns golden
- Fluff the rice up with a fork and sprinkle the coconut over the top
Coconut shredder working in a 10 second video
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