This is the best coconut rice I’ve made and it turns out the secret was unrefined raw coconut sugar. I cooked basmati rice (in the rice cooker) with 200ml coconut milk + water, approx. 1T coconut sugar, and salt. This gave the rice a beautiful light brown colour and a lightly sweet coconut taste that paired well with the chilli.
I stir fried the fresh green runner beans in rice bran oil, garlic, and chilli. The slices of firm mango were next (picking up the rest of the chilli), followed by the ruby (fish) fillets.
Miss 2 loved this dish so much that she asked for more rice and ate it all up! An easy and tasty gluten free dish!
Allergies: gluten free, dairy free, egg free, soy free, nut free.