Storage & reheating
Refrigerate within 1 hour, keep up to 2 days, and reheat until steaming hot throughout.
Rice dishes
Coconut Rice
Fragrant rice simmered in coconut milk — creamy but never soggy. Measure the liquid carefully: coconut milk plus stock should only just cover the rice.
Ingredients
- 600 g Long-grain riceTolly Boy Long Grain Rice · £9.99
- 400 ml Coconut milkNot currently stocked
- 300 ml Chicken or vegetable stockPantry staple
- 1 OnionNot currently stocked
- 2 Red and green peppersNot currently stocked
- 100 g Peas or sweetcorn (optional)Not currently stocked
- 2 tbsp Vegetable oilPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £9.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Wash the rice until the water runs clear.
- 2
Fry the sliced onion in the oil until soft, then add the chopped peppers.
- 3
Add the rice and stir for 2 minutes to coat the grains.
- 4
Pour in the coconut milk and stock — the liquid should just cover the rice. Season well.
- 5
Cover tightly and cook on the lowest heat for 20–25 minutes without stirring.
- 6
Fluff with a fork, fold in the peas, rest 5 minutes and serve with grilled chicken or fish.
