Rice, Top and Bottom
Two fail-safe rices - a golden baked coconut number from the oven (top) and a fluffy tea-towel-steamed pot from the stove (bottom).
Serves: 4-6 (each method)
Prep time: 5 minutes
Cook time: 35 minutes (baked) or 25 minutes (stove)
INGREDIENTS
Baked coconut rice
2 cups (400g) jasmine rice
1 tablespoon coconut oil (or substitute olive oil)
1/4 cup unsweetened shredded coconut
2 1/2 cups (625ml) vegetable broth (for a vegetarian version) or chicken broth
1/2 teaspoon salt (adjust to taste)
Steamed stove rice
2 cups (400g) jasmine rice
1 tablespoon olive oil
METHOD
Baked coconut rice
Preheat the oven to 200C.
Rinse the rice thoroughly in cold water until the water runs clear.
In a large ovenproof skillet or baking dish, heat the coconut oil over medium heat. Add the rinsed rice and stir to coat the grains in the oil.
Toast the shredded coconut in a separate dry pan over medium heat until golden brown. Set aside.
Add the broth to the skillet with the rice and stir well.
Cover the skillet tightly with foil or a lid and place it in the oven.
Bake for approximately 30 minutes or until the rice is tender and the liquid is absorbed. Check the rice after 25 minutes to ensure it doesn't overcook.
Once cooked, remove from the oven and let it sit covered for 5 minutes.
Fluff with a fork and sprinkle the toasted coconut over the top before serving.
Steamed stove rice
Rinse the rice thoroughly in cold water until the water runs clear.
In a saucepan with a tight-fitting lid, add the rinsed rice and toss it with the olive oil to coat the grains.
Pour in 3 cups (750ml) of water and bring to the boil over high heat.
Once boiling, reduce the heat to medium and simmer for 10 minutes or until almost all the water has been absorbed and small holes appear in the rice (resembling crab holes).
Reduce the heat to low. Wrap the lid of the saucepan in a clean tea towel and cover the rice tightly.
Cook gently on low heat for a further 10 minutes, allowing it to steam until tender.
Remove from the heat and let the rice sit covered for 5 minutes.
Fluff with a fork before serving.
HINTS
Adjust the shredded coconut to your taste, and add lime zest or coriander for freshness - a pinch of turmeric or a few saffron threads in the water turns either version golden.
Both recipes double easily, and leftovers freeze brilliantly for future fried rice.
The tea towel around the lid is the stove method's secret - it catches the steam that would otherwise drip back and make the rice gluey.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 7250kJ (1730 calories)
Protein: 30g
Fat: 32g
Saturated fat: 27g
Carbohydrates: 315g
Sugars: 3g
Fibre: 6g
Sodium: 2750mg
Note: the steamed stove rice comes in lighter at roughly 5800kJ with 15g fat for the full pot.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.