| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 50 |
g |
Desiccated coconut |
| 1/2 |
pt |
Boiling water |
| 1 |
|
250 gram lon grain rice |
| 1 |
l |
Cold water |
| 2 |
ts |
Salt |
| 1 |
|
Stick lemon grass or strip of lemon zest |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Shallot; finely chopped |
| 2 |
tb |
Olive oil |
| 6 |
|
Basil leaves |
INSTRUCTIONS
First make some coconut milk by pouring boiling water over the
coconut and leaving it to infuse whilst you cook the rice. Bring the
cold water and salt to the boil and then trickle in the rice.
Bring back to the boil. Reduce to medium boil and cook 8-10 minutes
until the grains are separated and cooked through.
Tip into a sieve and rinse in cold water. Drain.
Drain the coconut milk through a sieve, pressing the pulp to extract
as much flavour as possible.
In a clean pan or wok, heat the oil and fry the crushed garlic and
finely chopped shallot until softened.
Add the cooked rice, the lemon grass or zest, 6tbsp coconut milk and
2tsp of the coconut pulp.
Stir and heat until the liquid is absorbed into the rice. Shred the
basil leaves and stir into the rice. Remove the lemon grass before
serving.
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