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Basmati rice with coconut milk

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Ingredients for 2 servings:

  • 200 g basmati rice
  • 200 ml coconut milk
  • 200 ml water
  • some coconut fat or coconut oil
  • ½ can kidney beans or chickpeas
  • 1 garlic clove(s)
  • ½ tsp thyme, dried or fresh
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Hearty rice with a twist

Lightly sauté basmati rice in coconut fat or oil. Add the coconut milk with water, thyme, and crushed garlic. Add the drained kidney beans or chickpeas. Season with salt and pepper. Bring to a boil briefly and simmer on low heat or at residual heat for about 15 minutes, until the rice is cooked.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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