INGREDIENTS-
-
- 162 ml coconut cream
- 260g Thai jasmine rice
- 2-4 lime leaves, fresh
- salt to taste.
- Oil, for greasing.
- Coriander, to garnish
METHOD-
Pour the coconut cream and 440ml water into a pan and bring to the boil. Rinse the rice in a sieve, tip into the pan and add the lime leaves and salt.
Reduce heat, cover and cook on a low heat for 10-20 mins, until most of the liquid has been absorbed. Remove from the heat and leave the rice in the covered pan for 5-6 mins before serving. Serve in a dish or oil the inside of a teacup or metal mould, press the rice into it and tip it out onto a plate. Garnish with coriander.
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