Coconut & Lime Baked Rice
Perfectly tender & fluffy coconut baked rice is super easy to make & incredibly delicious! Finishing the rice with a squeeze of fresh lime juice cuts through the creaminess from the coconut.
Servings: 6 People
Equipment
- 10" Round Baking Dish
- Large Saucepan
- Mixing Bowl
- Sieve
Ingredients
- 300 g Basmati Rice
- 400 ml Coconut Milk (See Notes)
- 250 ml Water
- 1 Chicken Stock Pot (Or Veg Stock!)
- ½ tsp Sea Salt
- 1 Lime
Instructions
Soaking The Rice
- First, add the rice into a mixing bowl then rinse under cold water, agitating it with your fingers. Once the water turns cloudy, drain off the water then rinse again. Keep repeating this process until the water is clear.You'll need to drain the water off at least 5 times!
- Next, cover the rice with cold water then leave to soak for at least 30 minutes.
Baking The Rice
- Whilst your rice is soaking, preheat an oven to 190°c/170°c fan (374°f/338°f).
- Once the rice has been soaked, drain it well then place it into a large baking dish. I used a 10" round one.
- Next, add the coconut milk, water, stock pot & salt into a large saucepan then set it over a medium-high heat. Heat the milk, stirring to dissolve the stock pot & bring it up to the boil.
- As soon as the coconut milk has come to the boil, pour it over the rice, stirring to distribute evenly then cover the dish with foil.I like to place the dish onto a baking tray as this makes it easier to take it out of the oven.
- Bake for 30-40 minutes, until the rice is tender & has absorbed all of the liquid then leave to rest for 10 minutes, still covered with the foil.
- To finish, squeeze the juice of a lime all over the rice then fluff it up with a fork. Serve immediately.
Notes
1. Cooking In An Aga - Use the simmering plate to heat up the coconut milk. Bake the rice in the roasting oven, on a grid shelf placed on the floor.
2. Rice - This recipe works best with basmati rice! Make sure to give the rice a really good rinse under cold water & at least 30 minutes of soaking before cooking.
3. Coconut Milk - For the best flavour, I'd recommend using full fat coconut milk. This recipe uses 400ml which is 1 tin.
4. Baking Dish - I used a 10" round baking dish to cook my rice in but a square or rectangle dish of a similar size will work.