This is one of my very favourite rice dishes. A sweet coconut affair, the browning of the onion is critical – ribbons of caramel chew just add to the sweet-shop thrill of this splendid side dish.
Heat the oil in a heavy-based frying pan over a medium heat and fry the onions until they are brown and crispy. Leave to one side.
Put the rice in a large saucepan with the coconut milk, sugar, lemongrass, cinnamon and
Now turn the heat down and simmer the rice for a further 10 minutes. Once the liquid is absorbed and the rice looks almost dry, put a tight lid on the pan and turn off the heat. Leave the pan to stand for a further 10 minutes.
Toss the sweet, crisp onions through the rice, discard the cinnamon and lemongrass and serve.
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