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Coconut Rice
- Serves
8
- Difficulty
Easy
By Keith Floyd
Published 1994
Don’t use rice that is old or too dry as it will need more water to cook in.
Ingredients
450 g 1 lb 725 ml 1¼
Method
Wash the rice thoroughly until the water runs clear. Put the rice in a heavy pan and add the coconut milk and salt. Bring to the boil, stirring. Reduce the heat and simmer gently for 12 minutes, covered with a tight-fitting lid. Remove from the heat and stand covered with the lid for a further 10 minutes. It will finish cooking in its own steam. Fluff up with a fork or chopsticks.
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