I only discovered coconut rice last year – when I was making a salad with rice to go with some prawns. If you’ve not tried it then definitely give it a go. You just need to replace some of the water you’d typically cook the rice in with coconut milk – super easy and absolutely beautiful! While working on this Caribbean Chicken Stew recipe one night I got to thinking about how wonderfully coconut rice would go with the dish. Hence this Coconut Basmati & Wild Rice was born!

For this recipe I wanted to make a mixture of wild rice and basmati rice to make the texture and the visual appeal of the rice more interesting. You could definitely just make this with one or the other if you preferred. Wild rice in particular does take quite some time to cook – you need to give it a good 45-50 minutes, and I know there is a good chance you ain’t got time for that. If you want to keep things simpler just double the amount of basmati and ignore the steps with the wild rice.

I don’t tend to make multiple portions of rice and reheat – I usually cook a portion at a time since it’s not too much work. If you are going to go to the hassle of making both wild and basmati though I appreciate you probably would want to cook it just once. Just make sure that when you reheat it, it is absolutely steaming hot. Rice is actually one of the worst offenders for food poisoning, the reason being that the bacteria that lives on rice requires a higher temperature to kill. So, be careful! There is more information here.

Are you a fan of coconut rice? Let me know in the comments below – I’d also love to hear what dishes you serve it up with 🙂

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Coconut Basmati & Wild Rice

Recipe by carolineCourse: SidesCuisine: DinnerDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

260

kcal

A beautiful rice dish with creamy coconut and a mix of both basmati and wild rice to add interest to the texture and appearance of the dish. This Coconut Basmati and Wild Rice is sure to be a winning side dish.

Ingredients

• 30g basmati rice

• 30g wild rice

• 40ml light coconut milk

Directions

• First prepare the wild rice. Place in a bowl and swill around some water and drain to rinse. Repeat a couple of times and drain.
• Place the wild rice in a pan with 60ml of water. Bring to the boil, reduce the heat to low and cover. Cook for around 45 minutes or until all the water has been absorbed.
• After the wild rice has been cooking for about half an hour, wash the basmati rice in the same manner as you did the wild rice.
• Place in a pan with 40ml of coconut milk and 20ml of water. Bring to the boil, reduce heat and cover. Cook for around 10-15 minutes or until all water has been absorbed.
• After cooking, if any of the pans of rice is still too watery then you can increase the heat on the hob and stir the rice over the hot pan for a couple of minutes to evaporate any excess. Leave both pans uncovered to steam for a couple of minutes.
• Mix both the rices together and serve – you can top with some chopped herbs such as parsley if you prefer.

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