Coconut milk recipes

Nutrition and additional information

    Freezable Vegetarian Vegan

Nutrition: per serving

  • kcal 538
  • fat 17g
  • saturates 13g
  • carbs 80g
  • sugars 3g
  • fibre 1g
  • protein 9g
  • salt 0g


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In a massive saucepan or casserole with a lid, gently soften the onions in the oil and butter.

When actually soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Deliver to a gentle simmer, stirring, then cover, reduce the heat to the lowest setting and cook for ten-15 mins, scraping the bottom routinely with a wooden spoon to quit it sticking. Check out the rice: it must be sticky and creamy but not watery, and not fairly cooked – even now a bit crunchy. Tip into a massive bowl that will fit in a microwave and cover with cling movie. Chill until ready to serve, for up to a day.

To serve, poke a hole in the cling film and microwave for eight mins on High, stirring halfway, till piping hot and cooked through. Include some salt and stir through with a fork to break up the grains.

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