Coconut rice

One of my all time favourite stand by dishes, great on it's own, or as side. 

Mix and match any of the ingredients here, or just have it plain. Or with a bit of soy. Whatever you like. 

Full recipe below the video.

Serves 4. 

- 2 cups of jasmine rice (you can use any cup, just make sure you use the same one to measure the rice, the water and the coconut milk). 

1.5 cups coconut milk (1 can will cover this)

Pinch of salt and sugar

1 bunch chives, finely chopped

1 bunch coriander, finely chopped

2 banana shallots, finely sliced

1 green or red chilli, finely sliced (remove the seeds if you like it milder). 

1 lime.


- Wash the rice 3 or 4 times until the water is running fairly clear. 

- Drain the rice in a sieve and leave for a few minutes. 

- Add 1.5 cups of coconut milk and 1.5 cups of water. Add a pinch of salt and sugar, cover the pan and put over a high heat for 1 minute, until simmering. Now turn the heat to low and leave for 8 minutes. 

- Meanwhile - simmer your sliced shallots in oil. You need plenty of oil, but it doesn't necessarily need to be deep fried. about 1cm deep is enough. Keep the heat low enough that they are simmering rather than frying. That way you will get nice dry, crispy shallots. Remove onto kitchen paper when golden. As always - be very careful with hot oil. 

- By this time your rice should have had 8 minutes, turn the heat off and allow to rest in the pan, undisturbed for at least 10 minutes (up to 20 is fine). 

- Serve the rice topped with the shallots, herbs and chilli, and a good squeeze of lime.