Prep 5 mins
Cook 15 mins
My husband found this in a book the other day and we thought it was something different and very nice, I don't like spicy things but this was fine.
- 1 cup long grain rice
- 375 ml coconut cream
- 1 chili peppers, seeded and chopped or 1 teaspoon prepared chopped chile
- Put rice in a medium saucepan. Add coconut cream and chili.
- Cover and bring to boil.
- Reduce heat and slowly cook until rice is tender and all the liquid has been absorbed, stirring occasionally.
I was making a somewhat spicy fish dish and made this to serve alongside, flavour was perfect (I did add some salt) Make sure you stir as it does have a tendency to stick, enjoyed by all. Thanks Christine!