Cooking on the bright side of life

Today I would like to share one of my favorite rice recipes with you. The rice doesn’t require much attention and turns out perfectly every single time. There’s no need to worry about getting the right amount of liquid or salt.

The original recipe says to let the rice soak 30 minutes to 4 hours, but from my experience, soaking the rice 3-4 hours doesn’t work out perfectly with the amount of liquids added during cooking, so I have reduced the time to a maximum of 2 hours.

The recipe comes from the cookbook Ottolenghi Test Kitchen: Extra Good Things. In the original version, there are a few additional steps involving coconut chips and spring onions, but in my opinion, this recipe doesn’t need them at all. This rice is the perfect side dish for a wide variety of meals. For example, I especially enjoy eating it with “Sambal Tofu,” which is also a recipe from this cookbook.

Spiced Coconut Rice

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Ingredients Equipment Method

Ingredients

  

• 350 g jasmine rice
• 20 g coconut oil
• 3 whole star anise
• 8 cardamom pods lightly crushed open
• 250 g coconut milk
• 400 ml boiling water
• ¾ tsp salt

Equipment

• Pan with a lid

Method

 

1. Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes to 2 hours.
2. Heat the coconut oil in a pan over medium heat. Add the cardamom and star anise and roast for 8 minutes.
3. Drain the rice, add it to the pan, and roast for another 2 minutes.
4. Add the salt, coconut milk, and boiling water, and bring briefly to a boil. Cover the pan with a lid, reduce the heat to low, and let it simmer for 20 minutes.
5. Remove from the heat and let it rest for another 10 minutes. Done!

Here you can also watch my recipe-video: