This is a very versatile dish. You can make it with the mushrooms as I have done and it’s a full meal on it’s own; or without the mushrooms, even switch out the carrots and zucchini for whatever you fancy, and it can be a side for your main course. I recently posted a recipe for how you could refresh some leftover rice, this recipe would also be great for that as the rice needs to be cooked first. So if you have some leftover rice from last night, you are half way there (^_^)
I came up with this based on something I had tasted so the ingredients may feel a bit strange, but trust me — they come together nicely. I didn’t get it exactly like that restaurants’ coconut rice but it’s pretty close. Most importantly, it tastes really really good.
So you will need:
3 cups cooked rice
1 white onion sliced
1 medium sized zucchini, grated
1 medium sized carrot, grated
1/4 medium sized red + yellow + green capsicums (yes all three), also grated
1 pack of button mushrooms (optional)
100ml coconut cream
The grated ingredients don’t really need to ‘cook’. Just need to get a bit of heat to warm up
2 thoughts on “Sweet and savoury coconut rice”
This is the best rice recipe in the world!!!