Chilli Coconut Rice

Serves 2
25 minutes
1 syn

Ingredients

1 cup of rice
1 onion
1tsp. chilli flakes
100ml coconut milk
500ml vegetable stock
Fry Light

Method

Finely chop the onion and fry in a heavy saucepan for about 3 minutes or until softened. Add the chilli flakes and continue to cook for a further minute or so.

Add the rice, coconut milk and stock and bring to the boil. Once boiling, lower the heat to a simmer and cover tightly.

Cook for 10 to 12 minutes and then take off the heat and let stand for 5 minutes to ensure all the liquid is absorbed.


I served this rice with Thai Green Chicken curry and it was delicious! I tend to waste a lot of coconut milk so to be able to use this in the rice and in the meal made this feel particularly indulgent!