Coconut rice with thyme and bay

• 30 minutes
• Prep 5 minutes
• Cook 25 minutes
• Serves 4

Our own recipe. The photograph is AI-generated.

• Vegan
• Vegetarian
• Gluten free
• Dairy free

Ingredients

• 300g long-grain rice
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tin (400ml) coconut milk, shaken
• Half a teaspoon salt

Let's cook

1. Put the rice in a sieve and rinse it under the cold tap, moving it with your fingers, until the water runs almost clear. Leave it to drain.
2. Heat the oil in a medium pan with a tight lid on a medium heat. Add the onion and cook gently for 4 to 5 minutes until soft but not brown. Add the garlic and thyme and stir for 30 seconds.
3. Add the drained rice and stir for 1 minute so every grain is coated in the oil.
4. Pour in the coconut milk and 150ml water, add the bay leaf and salt, and stir once. Bring to the boil.
5. As soon as it boils, turn the heat as low as it goes, put the lid on and cook for 15 minutes without lifting it.
6. Take the pan off the heat and leave it, still covered, for 10 minutes. The steam finishes cooking the rice. Take out the bay leaf, fluff the rice with a fork and serve.

Tips

• Coconut milk can catch on the bottom, so keep the heat really low once the lid is on.
• If you keep leftovers, cool them within an hour, keep them in the fridge and eat within a day. Reheat until steaming hot all the way through, and only reheat once.

Swaps

• Plain boiled rice: use 600ml water instead of the coconut milk and water, and leave out the oil and onion if you like.
• Lighter: use half a tin of coconut milk and make up the rest with water.
• A little warmth: add half a scotch bonnet chilli, whole and not cut, with the bay leaf and take it out at the end.

Tags

• rice
• coconut
• nigerian
• one pot

In Feed the family, Plant powered.

None of the 14 allergens is in this recipe as written. Coconut is not counted as a tree nut under UK rules.

Check every packet for allergens.