Heathers Thailand Coconut Rice
500g brown basmati rice
EITHER one 100g block of creamed coconut, or 160g packet of powdered coconut
Boiling water (to dissolve coconut in)
60g button mushrooms, chopped into eighths
One large onion, chopped
This recipe is very filling and can be eaten hot or cold. If you have any left over you must either put it in a fridge or freezer because it goes bad if left in warm conditions. A word of warning - this dish is great for buffets, dinner parties and so on, but it is not for the faint-hearted. My advice is practice before using it in a party situation. It is howe'ver worth the effort - honest!
1)Cook rice as according to instructions.
2)Meanwhile saute onion over medium heat in 1 tablespoonful oil for five minutes.
3)Add mushrooms and continue to saute until mushrooms have become darker in colour and you can smell their aroma. Remove from heat and cover.
4)Dissolve coconut in a large jug. If using creamed coconut a small chunks at a time and stir until dissolved. (Be sure to add enough boiling water so that the coconut dissolves into a liquid and not a paste). If using powdered coconut put one pint of boiling water into a large jug and then add coconut, stirring continuously. There should be no lumps!
5)Remove rice from heat and drain. Rinse with boiling water, then drain again.
6)Place rice in a very large pan and, without putting heat on, add the combination of sauted mushrooms and onion. Mix well together.
7)Now add the dissolved coconutty liquid and mix well.
8)Turn heat back on stove and set to a medium temperature.
9)When the Coconut Rice has been thoroughly heated through, have a taste. If it needs some salt add a minimum amount until it tastes just right. Too much salt will spoil it! If it needs more coconut then dissolve some more and add it.
10)Et voila! Bon apetit!
Any comments or suggestions for other vegan recipes will be gratefully received. E-mail me at H-Porch@ulst.ac.uk.