This recipe for coconut rice is one I get asked for a lot by owners of a Cuisine Companion, particularly in online groups like the vegetarian one I host on Facebook.
When I first starting cooking rice, I used a trusty rice cooker to get soft fluffy rice. Since I’ve had a thermo machine, I’ve used it to cook rice, with success every time. I’ve also started making rice in my new pressure cooker which is even faster! So it’s fair to say I’m quite used to the quick and easy method, rather than boiling a pot on the stove to cook rice (which admittedly I’ve never done!)
So while the steps for this recipe are specifically for the Cuisine Companion, I would love to hear if the quantities work for you in the method you use to cook rice. Hit me up in the comments and let me know.
Tip: I’m a fan of sneaking a little extra veg into rice. This is where packs of frozen peas or the mixed pack of peas, corn and carrot come in handy.
- 2 cups long grain or basmati rice, washed
- 2 cups water
- 1 cup coconut milk
- 1 cup frozen peas
- Add all ingredients into the bowl with no blade.
- Set the P3 slow cook program at 95 degrees for 20 minutes.
- At the end of the program, leave the lid on and stand for 10 minutes.
- Serve with a vegetable stir fry or curry.
Halve or double the quantities depending on how much you need.
Need savoury inspiration? Here are five dishes that would be ace with coconut rice:
- Vegetarian katsu curry
- Salt and pepper tofu
- Miso roasted eggplant
- Grilled vegetables
- Roast veg nourish bowl
What’s your favourite dish to enjoy with coconut rice?
And if you’ve got leftover rice, why not use it to whip up a Thai fried rice with pineapple!
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