A beautiful rice dish with creamy coconut and a mix of basmati and wild rice to add interest to the texture and appearance of the dish. This coconut and wild rice basmati is sure to be a winning side dish.
- 30 grams Wild rice
- 80 milliliters Water, divided
- 30 grams Basmati rice
- 40 milliliters Coconut milk
First prepare the wild rice. Place in a bowl, mix around with a little water and drain to rinse. Repeat several times and drain.
Put the wild rice in a saucepan with 60 ml of water. Bring to a boil, reduce heat to low and cover. Cook for about 45 minutes or until all the water has been absorbed.
After the wild rice has cooked for about half an hour, wash the basmati rice the same way you did wild rice.
Put in a saucepan with the coconut milk and the remaining 20 ml of water. Bring to a boil, reduce the heat and cover. Cook for about 10 to 15 minutes or until all the water has been absorbed.
After cooking, if any of the pans of rice are still too runny, you can increase the heat on the hob and stir the rice over the hot pan for a few minutes to evaporate any excess. Steam both pans uncovered for a few minutes.
Mix the two rices together and serve. You can garnish with some chopped herbs like parsley if you prefer.