Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 10 spring onions, sliced
- 1tablespoons coconut oil
- 1tablespoons butter
- 1kilograms basmati rice
- 3 1/4 cups coconut milk
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
28% of daily energy intake*
Protein
8.4grams
Fat
21.4grams
Carbs
64.8grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This rich and creamy coconut rice makes a perfect side dish for spicy Asian dishes.
Method
Step 1 of 2
Heat the butter and coconut oil in a large, deep pan on medium heat and cook the spring onions for 2-3 minutes to soften.
Step 2 of 2
Stir in the rice and cook for 2 minutes. Pour over the coconut milk and 2 tins of water, bring to the boil, reduce the heat and cook for 10-15 minutes until creamy and sticky, stirring regularly to prevent burning.
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