The second part of my Spice Up Your Rice mini-series, this has become a firm favourite in boosting my clean bulk. Super easy (as ever) but with a richer, creamier taste than standard Basmati and a perfect compliment to Asian style dishes. Cooking the rice in coconut milk does increase the fat content of this rice, but it’s all monounsaturated, meaning your body utilises it for energy quickly, instead of storing it.
- Basmati rice (75g per person)
- 1 can Coconut milk
- 1 bunch fresh coriander
- 1 tbsp coconut oil
Melt the coconut oil in a saucepan over a medium heat. Add the rice grains and coat evenly in the oil. If you’re doing a large portion, you might want to add a bit more oil, so all the rice is coated.
Tip the contents of the coconut milk into a bowl and mix to a smooth consistency. Measure out the same volume as the rice, eg. 75g rice = 75ml coconut milk. Add to the pan, along with the same amount of water. Bring to a strong simmer, whilst stirring; then cover and turn the heat right down to it’s lowest setting. Cook the rice like this for 10-15 mins, stirring regularly to ensure it doesn’t stick to the bottom of the pan. The rice should be slightly sticky and not watery in texture when it’s done – you shouldn’t need to drain it.
Top with fresh chopped coriander and serve.
Let me know if you want a particular rice recipe via twitter or the comment box below!