How To Make Coconut Rice

Hi there. I'm Matt from the Underground Cookery School, and today, I'm going to do a video cookery lesson for you. First thing to do is just get a pan on the hob and I'm going to use some olive oil here, so a little bit of olive oil.

I mean, this isn't a necessary and the most conventional way of cooking basmati but I just find it worth a treat. So, when you can hear that oil, you know it's definitely hot. Just coat all the rice so it glistens in the oil instead.

Now, over here, I've got about 16 fluid ounces of a combination of water and coconut milk, roughly half each. Now, I'm just going to add some lime juice, it's the juice of three limes and I'm going to add that to the rice, give that a little stir, and the real secret, I think, of cooking basmati rice or even doing a coconut rice is – now that it's all up to the boil – just turning the temperature down to the absolute very minimum and you can set your watch by this. I don't normally say that in cookery but just leave it for about 12 and a half minutes.

Let's just open up the lid, beautifully cooked, and what I'm going to do now, I've just given it a little stir and I'm just going to cover it with a bit of a nice clean kitchen cloth for about 5 or 6 minutes so when you come back, we'll plate up. Right, ready to plate up. I mean, it's just gorgeous.

No wonder I'm getting so turned on by rice but I don't know, there's something in perfectly cooked flavoured basmati that just always gets me excited. There's just the lovely coconut aroma. I'm just going to add a few leaves on here, otherwise, you know, the actual dish itself is going to look a bit flat, so have those leaves on.

And there you have, in my opinion, the only way to cook coconut basmati rice. Enjoy! .