Coconut rice

Name: Coconut rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: serving
Cuisine: Budget
Ingredients: 350 g long grain rice; 600 ml coconut milk; 1 onion chopped; 30 ml tomato purée; 2 carrots diced; 1 lemon zest only; 1 yellow pepper deseeded and cubed; 1 tsp allspice; 5 ml dried thyme; 1 green chilli finely chopped; 30 ml fresh chillies 573

serving Prep: 5 mins, Cooking: 20 mins

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A delectable warm rice dish.

By Food24 June 01 2010

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Ingredients (11)

350 g	long grain rice
600 ml	coconut milk
1	onion — chopped
30 ml	tomato purée
2	carrots — diced
1	lemon — zest only
1	yellow pepper — deseeded and cubed
1 tsp	allspice
5 ml	dried thyme
1	green chilli — finely chopped
30 ml	fresh chillies — 573

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Method:

Heat the oil in a large, heavy bottomed pan and fry the onion until soft and translucent before adding the tomato puree and cooking for about 5 minutes, stirring constantly.

Pour in the coconut milk and bring to the boil and then stir in the carrots, the pepperoni, the thyme, allspice, the chilli, the lemon zest and the rice and bring to a brisk simmer.

Cover this and cook over low heat until the rice has absorbed almost all the liquid – stirring every now and again.

At this point, cover the pot with aluminium foil, put the lid on tightly and steam very gently until the rice is cooked.

Serve hot.