One of the very nicest rices you can eat. Especially good as a soothing counterpoint to something challengingly spicy
- 225g basmati rice
- 150ml coconut milk
- 300ml water
- ½ tsp salt
- Place the rice in a bowl, cover with cold water and soak for 10 mins
- Drain and rinse through with fresh water
- Dump into a saucepan with a lid and stir in the coconut milk, water and salt
- Stick the lid on, bring to the boil and reduce the heat to a simmer. Cook for 10 mins, then turn the heat off and leave with the lid on for a further 5 mins
- Fluff up and serve sprinkled with toasted sesame seeds and finely chopped spring onion
Sophie cooks 
4 thoughts on “Coconut rice”