in Thailand

Coconut rice

updated

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Ingredients for 4 servings:

  • 160 g dry basmati
  • salt and pepper
  • 1 small can of unsweetened coconut milk concentrate (50ml)
  • 4 tsp desiccated coconut
  • ½ bunch of spring onions

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

WW 3.5 P

Cook the rice in salted water and coconut milk according to the package instructions. Toast the desiccated coconut in a pan without fat. Finely slice the spring onions and mix them with the toasted desiccated coconut into the cooked rice. Season the coconut rice with salt and pepper and serve hot. Tip: Coconut rice goes well with poultry, vegetables, or green asparagus.

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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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