Coconut rice

Name: Coconut rice
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 300 g uncooked non-parboiled white long-grain rice; 300 ml unsweetened coconut milk, about 17% fat; 200 ml drinking water, plus a little hot water if needed; 60 g finely chopped onion; 5 ml neutral oil; Up to ½ teaspoon salt

🥥 Fluffy coconut-milk rice with a little onion, no added sugar, four side portions.

Ingredients

300 g uncooked non-parboiled white long-grain rice
300 ml unsweetened coconut milk, about 17% fat
200 ml drinking water, plus a little hot water if needed
60 g finely chopped onion
5 ml neutral oil
Up to ½ teaspoon salt

Preparation

Rinse rice in cold water and drain five minutes. Stir coconut milk until homogeneous before measuring.

Heat the 5 ml oil in a heavy pan. Soften onion three minutes without browning, add rice and stir one minute.

Add 300 ml coconut milk, 200 ml water and some salt. Stir once and bring to a gentle bubble, about two minutes.

Cover and cook on the lowest heat fourteen minutes. Check a grain; if still hard add one or two tablespoons hot water and cook two to five minutes longer.

Remove from heat and leave covered ten minutes. Fluff gently with a fork, taste and adjust salt.

Divide four side portions and serve promptly; cool reserved rice quickly.