1 cup (250 ml) basmati rice
½ cup (125 ml) coconut milk
1 ½ cups (375 ml) water
1 ½ t (7.5 ml) Ina Paarman’s
toasted coconut flakes for garnish
Soak the rice in plenty of water for 30 minutes and drain.
Place rice in a medium size saucepan, add coconut milk and measured water. Bring to the boil, cover with a lid.
Simmer slowly for 10 minutes.
Switch off the heat and leave rice to stand for 5 minutes.
Fork through the Lemon & Black Pepper Seasoning.
Place in serving dish and sprinkle toasted coconut flakes on top.
The reason for pre-soaking the rice is to remove any insecticide spray left on the rice.