You will need
1 cup (250 ml) basmati or long grain rice
½ cup (125 ml) coconut milk
1 ½ cups (375 ml) water
1 ½ t (7.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
fresh coriander, chopped
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 and simmer slowly for 10 minutes.
Switch off the heat and leave rice to stand with the lid on for 10 minutes.
Fork through the Lemon & Black Pepper Seasoning.
Place in serving dish and sprinkle with chopped coriander.