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Basmati Rice with Coconut

Basmati Rice has a lovely delicate aroma, which blends perfectly with coconut milk and toasted flakes.
Basmati Rice with Coconut
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You Will Need:

  • 1 cup (250 ml) basmati rice
  • ½ cup (125 ml) coconut milk
  • 1½ cups (375 ml) water
  • 1½ t (7,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • toasted coconut flakes for garnish
  • 1 cup (250 ml) basmati rice
  • ½ cup (125 ml) coconut milk
  • 1½ cups (375 ml) water
  • 1½ t (7,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • toasted coconut flakes for garnish

Ina’s Tip

The reason for pre-soaking the rice is to remove any insecticide spray left on the rice.

Method:

Soak the rice in plenty of water for 30 minutes and drain.

Place rice in a medium size saucepan, add coconut milk and measured water. Bring to the boil, cover with a lid.

Simmer slowly for 10 minutes.

Switch off the heat and leave rice to stand for 5 minutes.

Fork through the Lemon & Black Pepper Seasoning.

Place in serving dish and sprinkle toasted coconut flakes on top.

Basmati Rice with Coconut

Basmati Rice has a lovely delicate aroma, which blends perfectly with coconut milk and toasted flakes.
Basmati Rice with Coconut

You Will Need:

  • 1 cup (250 ml) basmati rice
  • ½ cup (125 ml) coconut milk
  • 1½ cups (375 ml) water
  • 1½ t (7,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • toasted coconut flakes for garnish
Ina’s Tip

The reason for pre-soaking the rice is to remove any insecticide spray left on the rice.

Method:

Soak the rice in plenty of water for 30 minutes and drain.

Place rice in a medium size saucepan, add coconut milk and measured water. Bring to the boil, cover with a lid.

Simmer slowly for 10 minutes.

Switch off the heat and leave rice to stand for 5 minutes.

Fork through the Lemon & Black Pepper Seasoning.

Place in serving dish and sprinkle toasted coconut flakes on top.

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