A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Prep:15 mins
Serves 10
3 onions, finely chopped1 tbsp sunflower oil1 tbsp butter1kg bag basmati rice2 x 400ml cans coconut milk
STEP 1In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.STEP 2When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.STEP 3To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
