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Rice - Coconut

An excellent accompaniment to curry.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


250gr/½ lb Basmati Rice
2 tablespoons (30ml) Vegetable Oil
¼ teaspoon (1ml) Black Mustard Seeds
30gr/1 oz Butter or Dahl (available from Indian grocers)
60gr/2 oz Desiccated Coconut
½ teaspoon (2ml) Salt


1. Heat the oil in a heavy pan, over a medium heat.
2. Cook the rice in plenty of water until it's ¾ cooked, drain and leave in the colander. Put on a separate saucepan (or a kettle) and bring this to the boil. Pour this boiling water through the rice in the colander.
3. When the oil is hot add the mustard seeds and fry them until they start to spit.
4. Add the butter and the coconut, reduce the heat, then mix in the rice. When the mixture is hot, serve.

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