Basmati rice is soaked in rich coconut milk, sugar and salt creating the ultimate easy coconut rice. No one can dare say rice is bland once they’ve eaten this creamy pillow of rice.
The ingredients
This isn’t the time to be health conscious, use thick, full fat coconut milk to cook this recipe. The full fat variety ensures every grain of rice is generously coated in the velvety liquid and ensures your rice is both creamy and decadent. Add a generous spoonful of sugar and season with salt to bring out the flavour and natural sweetness of the coconut.
The method
The ease of the is dish is not lost on me, but that is why I find myself returning to it time after time. Ready in under 25 minutes, this is a great vegan accompaniment to make during the week. Now, rice should be simple to make but many people do struggle. Get the ratio of water to liquid correct and the rest is pretty much foolproof. Rinse the rice thoroughly to ensure the starch is rinsed off. Add the ingredients to a pot, bring to the boil, then cover with a lid and reduce the flame to its lowest. Cook for 13-15 minutes and leave to steam for 5 minutes to achieve perfectly tender rice.
I often pair my rice with Thai inspired curries or stir fries; the zesty ingredients in these dishes beautifully compliment the fresh tasting coconut. Here I’ve paired the rice with my easy vegetable and tofu curry, so much flavour in one bowl!
Leave a comment and let me know how you get on making this easy coconut rice. I’d love to see your creations over on instagram!
More vegan supper recipes
Sweet potato and chickpea curry
Butternut squash and jackfruit pasta bake
Easy coconut rice
Ingredients
- 500 g basmati rice
- 1 x 400g tinned coconut milk
- 1 x 200g tinned coconut milk
- 200 mls water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp desiccated coconut
Instructions
- Rinse the basmati rice using several changes of water and until the water runs clear. Add the rice, 1 and a 1/2 tins of coconut milk, water, sugar and salt to a saucepan.
- Bring to a light boil and stir well to ensure no rice is sticking to the bottom of the pan. Then reduce the heat to its lowest setting, bringing the rice to a simmer. Cover with the lid and simmer for 13 minutes and all the liquid has been absorbed.
- Turn off the heat and leave to rest for 5 minutes. Fluff up with a fork and serve.
