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Coconut Rice      Veg    HT   ACC   35mins plus soaking

Serves 4    Hot  Vegetarian Vegan  Herbs  Accompaniment   Dairy Gluten Wheat Free Eggless

 

Ingredients:

250g/9oz Basmati Rice, soaked for 1 hour

2 tbsp Olive Oil

540ml/18fl.oz. Coconut Milk

1 teasp Salt

1 Bay Leaf

 

Instructions

 

1. Wash the rice and drain off the water. Heat the oil in a saucepan, add the rice and stir-fry for 3 minutes.

 

2. Add the coconut milk, salt and bay leaf bring to the boil and cook until the rice has absorbed all the liquid.

 

3. Lower the heat, cover the saucepan as tightly as possible with a lid and leave for 10-12 minutes.

 

4. Discard the bay leaf before serving hot.

 

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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