Coconut & lime rice
A great side by Lara Luck to go with meat, fish and poultry. It’s excellent with curries and stir fries too.
Ingreadient
- 360g basmati rice
- ½ onion
- 1 garlic clove
- 2 sprig/s thyme
- 150ml coconut milk
- 1 unwaxed lime, zest, plus 1 tbsp juice
- ¼ x 25g pack flat leaf parsley, roughly chopped
- ¼ x 25g pack coriander, roughly chopped
Step by step
- Boil the kettle. Wash the rice under cold water a few times until the water runs clear. Put the rice into a large saucepan, then add the onion, garlic and thyme
- Pour 250ml of just-boiled water over the rice, along with the coconut milk. Cover and cook over a low heat for 20-25 minutes, until tender, topping up with a little water occasionally if needed. Remove and discard the garlic and thyme.
- Fold the lime juice and most of the lime zest and herbs through the rice, then scatter over the remaining zest and herbs before serving.