Shredded greens salad
A crunchy salad of apples, fennel, cucumber, celery and spring onions - a healthy and light side dish for a crowd
Coconut rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 3 onionsfinely chopped
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1kg bag basmati rice
- 2 x 400ml cans coconut milk
Nutrition: per serving
- kcal538
- fat17g
- saturates13g
- carbs80g
- sugars3g
- fibre1g
- protein9g
- salt0glow
Method
step 1
In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
step 2
When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
step 3
To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
