I’ve recently gained a healthier respect for the old coconut and thought I’d give this dish a try. It came out better than I expected. I thought you might enjoy it as well.
Ingredients:
- 2 tbsp canola oil
- 1 medium red onion, chopped
- 10oz rice (ideally long-grain)
- 2 cups coconut milk
- 1 ½ cups vegetable stock
- 2 tsp turmeric
- 2 whole cloves
- 3″ cinnamon stick
- 2 bay leaves
- 3oz toasted almonds
- Dash of soy sauce
Instructions:
- In a large, non-stick skillet, heat the oil and cook the onion for a few minutes.
- Add the turmeric, stir and cook for a further minute.
- Then add the rice, give it a good stir and cook for a further 2 – 3 minutes.
- Pour in the vegetable stock and coconut milk and bring to a quick boil.
- Add the cloves, bay leaves and cinnamon stick and immediately reduce the heat to low.
- Cover and allow to cook on very low for about 20 minutes or until the rice is cooked and all liquid absorbed.
- Season with soy sauce and sprinkle with toasted almonds.
