Indulge in the exotic flavors of Coconut Rice with Nigella Seeds. This quick and easy recipe combines aromatic garlic oil and vibrant spring onions, perfect for elevating any meal.
15 mins
Serves
4
Easy
Asian
Vegetarian
Gluten Free
Ingredients
- {'group': 'Main', 'item': '15ml garlic oil'}
- {'group': 'Main', 'item': '4 spring onions, finely sliced'}
- {'group': 'Main', 'item': '2 tsp nigella seeds or black mustard seeds'}
- {'group': 'Main', 'item': '300g Thai or basmati rice'}
- {'group': 'Main', 'item': '400ml coconut milk'}
- {'group': 'Main', 'item': '600ml freshly boiled water'}
- {'group': 'Seasoning', 'item': '1 tsp sea salt flakes'}
- {'group': 'Seasoning', 'item': 'Juice of 1 lime'}
Preparation
- Slice the spring onions finely.
- Measure out the garlic oil, nigella seeds, rice, coconut milk, and lime juice.
Cooking
- Warm the garlic oil in a heavy-based pan over medium heat.
- Add the sliced spring onions and nigella seeds, stirring for about 1 minute until fragrant.
- Stir in the rice, ensuring it is well coated with the oil and mixed with the seeds.
- Combine the coconut milk with freshly boiled water to make 1 litre of liquid, then add this to the rice along with the salt.
- Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
Plating & Serving
Fluff the rice with a fork, drizzle with lime juice, and adjust seasoning with additional salt or lime juice if needed before serving.
Notes
This coconut rice pairs well with spicy curries or grilled meats. Adjust the lime juice to your taste preference.
Suggested Sides
Recipe Details
