The Thai flavours of coconut and lime combine to make an interesting rice side dish. You can usually find coconut oil in health food or Indian shops. For variation, toss the cooked rice with diced mango and chopped coriander.
1 cup (155g) basmati rice
1 tablespoon coconut oil
1 teaspoon butter
1/4 cup (15g) shredded coconut
1 cup (250ml) coconut milk
1 cup (250ml) chicken stock
1 pinch salt, to taste
1 lime, zested and juiced
1 pinch ground black pepper, to taste
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large frypan over medium-high heat. Stirring constantly, cook rice and coconut flakes for 3 to 4 minutes.
Stir in the lime juice, then add the coconut milk, chicken stock, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.