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Coconut rice

Recipe from: 1 june 2010

Ingredients 11
Time 5 mins
  • 350
    long grain rice
  • 600
    coconut milk
  • 1
    onion, chopped
  • 30
    tomato puree
  • 2
    carrots, diced
  • 1
    lemon, grated zest only
  • 1
    yellow pepperoni (sweet pepper), seeded and diced
  • 1
  • 5
    dried thyme
  • 1
    fresh, hot green chilli, chopped finely
  • 30
    olive oil


20 mins
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.

Read more on: starch

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