We cannot get enough of this rice! Not only does it taste delicious, but we also find the baking method foolproof, achieving fluffy baked rice every time.
This Week
2 Dec - 8 Dec
Ingredients
- 1 tin (400ml) coconut cream
- 300ml water
- 1 ½ cups rice (rinsed until water runs clear)
- 2 Tbsp desiccated coconut
Method
- Bring the coconut cream and water to a boil.
- Add the rice and desiccated coconut to an oven-proof dish and pour over the boiling coconut cream and water.
- Cover with tinfoil and cook for 25 minutes until all the liquid has been absorbed. Then remove the tin foil and grill for a couple of minutes, or until golden.
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