Thai coconut rice

Ingredients for 2 servings:

• 80 g long grain rice (preferably Thai fragrant rice)
• 140 g coconut water (available from Asian shops for drinks)
• 1 tbsp butter, unsalted
• 1 pinch of salt
• flowers and leaves

Instructions

Working time approx. 6 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 50 minutes

A white long grain rice that makes you forget you’re eating rice.

Wash the rice until the rinse water runs clear. Strain it and bring it to a boil with the coconut water in a saucepan with a tight-fitting lid. Add the butter and salt, stir in, and reduce the heat to a simmer. After 6 minutes, fluff the rice. When the water is only a few millimeters above the rice, fluff it again. Do not open the lid again. When the water has disappeared and small, round holes appear on the surface, turn off the heat and let the rice mature for 30 minutes. Fluff it with a spoon and serve. This fluffy rice is particularly suitable for dishes that require little sauce and for anyone who doesn’t really like rice. Note: The picture above right shows a Massaman curry. In Asia, rice is THE main meal; everything else is a side dish.