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Basmati v. Jasmine Coconut Rice

Yields4 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

Two different styles to achieve the perfect coconut rice to compliment either Asian or Caribbean dishes. Easy, fragrant and full of flavour!

Basmati Coconut Rice
 1 tin coconut milk 400ml
 2 cups water
 2 cups Tilda basmati rice
 1 small onion finely chopped
 2 tbsp coconut oil
 2 tbsp coconut sugar
 1 tbsp sea salt or to taste
 ½ tsp ground white pepper
 4 bay leaves
Jasmine Coconut Rice
 1 400 ml tin coconut milk
 2 cups water
 2 cups jasmine rice
 3 tbsp dessicated coconut or to taste
 2 tbsp coconut oil
 1 tbsp coconut sugar
 1 tbsp sea salt or to taste
 kaffir lime leaves approx. 2-4 to taste
Basmati Coconut Rice
1

Heat your coconut oil in a saucepan.

2

Once it has melted, add in your chopped onions and sweat on a medium-high heat for approx. 5 minutes until translucent.

3

Add in your coconut milk, water, sugar, sea salt, white pepper and bay leaves.

4

Leave to simmer on a medium heat for about 5 minutes until it starts to boil. Do not turn the heat up too high or the coconut milk may start to burn.

5

Wash and prepare your rice. Set it aside.

6

Once the coconut milk has come back to a boil, add in your rice, stir well and leave on a medium heat to boil for 15-20 minutes until it looks like most of the water has dried out.

7

Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.

8

Leave to steam for a further 20 minutes or so, until the rice has completely cooked and dried out.

9

Remove any bay leaves and serve topped with some toasted desiccated coconut.

Jasmine Coconut Rice
10

Heat your coconut oil in a saucepan.

11

Once it has melted add in your coconut milk, water, sugar, sea salt, desiccated coconut and lime leaves.

12

Leave to simmer on a low heat for about 10 minutes until it starts to boil. This will allow the lime leaves to steep and release their flavours.

13

Wash and prepare your rice.

14

Add in your rice, stir well and leave on a medium heat to boil for 15-20 minutes until it looks like most of the water has dried out.

15

Using a fork stir the rice well, turn the heat down to low and cover your pot lid with cling film or foil.

16

Leave to steam for a further 20 minutes or so, until the rice has completely cooked and dried out.

17

Remove any lime leaves and serve topped with some fresh shredded lime leaves.

Nutrition Facts

Servings 4