Some recipes come to me with clear intentions, others by inspiration and still others by accident.
This was definitely an accident.
It started off as a simple coconut rice dish until I decided that the garnish (being limes) could work just as well as an ingredient. And it really did; just a hint of lime in this rice gives the rice a very refreshing taste. You might want to try grating some of the lime rind in rather than just stirring in the juice, it’s entirely up to you. But be brave and see what interesting combinations you can make.
This rice goes really well with the Peanut Stew which I made practically minutes before. But I’m sure it would go well with any hearty stew or meat you want to have with it.
Coconut and Lime Rice
2 cups Basmati Rice (washed, until the water runs clear)
2 1/2 cups water
1 tsp coconut oil
1/4 medium onion finely chopped
2 spring onions finely chopped
2 garlic crushed
1 tsp salt
1/4 coconut milk
1 tsp of liquid vegetable stock
Juice of 1/2 lime
Method
After having washed the Basmati rice, leave it to soak in water for around 10 minutes. Then drain the water and place the rice in a medium pot with 2 1/2 cups of water and salt, over a medium to high heat. Cover with a lid.
Let it simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the water is gone, go on to the next step.
Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes.
In a separate pan fry the onion, garlic and spring onions in the coconut oil until soft. Then add all the remaining ingredients to it, including the coconut milk. Allow to simmer gently and season to taste.
Check the rice pot, if the rice is cooked then begin to transfer some of the rice into the pan with the coconut milk, using a fork to stir the mixture in. Transfer the mixture to a bigger pot in necessary. Then last but not least, squeeze over the lime juice. And serve
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