Coconut Rice

This doesn’t look very exciting, but goes rather nicely with all sorts of things, in particular Mr Roots’ chicken pieces.

Bring 400mL of water to the boil in a medium sized saucepan, and squeeze in a 50g sachet of Patak’s Creamed Coconut. (A box of these lasts forever in the cupboard, and is handy for Curry Time.)

Tip in 200g of ordinary long grain rice (don’t be tempted to use anything fancy) and stir vigorously, making sure you break up any remaining lumps in the coconut. Bring it back to the boil, and then add…

A bay leaf.

That’s all. OK, you could also pop in some cardamom pods, cloves, whole black peppercorns, etc, but the bay leaf (strange subtle things they are) is what you need. Maybe a pinch of salt.

Reduce heat to the merest simmer, cover the pot, and stir occasionally. It’ll take about 15 minutes for the liquid to be absorbed, but keep a closer eye on it after 10. Overdo this and you will need to put in some serious effort at washing up time.

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