Meals and Courses

Lemon-Coconut Rice

prep 5 mins cook 15 mins
  • 180 g (6 oz) basmati rice
  • 300 ml (½ pint) hot water
  • 4 tablespoons lemon juice
  • 1 stick cinnamon
  • pinch of sugar
  • vegetable oil, for oiling
  • 40 g (1½ oz) grated coconut

Rinse the rice under running water several times. Place it in a saucepan, cover with the hot water and add the lemon juice, cinnamon stick and sugar. Bring to boiling point, cover and cook gently for around 15 minutes.

Heat a lightly oiled nonstick saucepan. Add the grated coconut and cook until golden, turning constantly with a wooden spatula.

Add the fried coconut to the rice just before serving.

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