Recipe: Night before pay-day, creamy coconut rice

Coconut riceScraping the barrel because it’s the end of the month doesn’t mean you have to forego taste or nutrition!  The best thing to remember is to forget what your parents told you and to play with your food, food is fun!  Experiment with ingredients and flavours, having your own ready steady cook moments with what old mother hubbard left in your cupboards and fridge.

Inspired by an abel and cole recipe I scraped out the contents of my fridge – a handful of mushrooms, garlic & kale, pulled some frozen spinach out the freezer, some rice and a can of coconut milk from the cupboard and hey presto, delicious dinner!

A great way to always have coconut milk on hand and so as not to waste the leftovers is to freeze it.  I pour it into silicon cupcake holders and once it’s frozen pop them out into  a box or bag.  Super easy to then add to lentil dahl to make it nice & creamy or to defrost in a bowl over hot water and add to this recipe!

This meal is inexcusably for the enjoyment of one!

Night before pay day, creamy coconut rice recipe:

Fry 1/2 cup of basmati rice in a teaspoon of coconut oil, add 1 cup of coconut milk, 2 cloves of chopped garlic, a handful of chopped mushrooms and then cover and simmer after bringing to the boil.  Once mostly cooked add the frozen spinach, fold in some Kale, sprinkle a little chilli flakes and a pinch of salt and re-cover.  I added a little more water before it was finished cooking and stirred again. Although the trick with good rice is not to stir it at all until it’s finished cooking.  Stir or rather fold it so it’s evenly turned, cover again for 5 minutes and hey presto it’s finished!


One response to “Recipe: Night before pay-day, creamy coconut rice

  1. Pingback: Looking back, looking forwards – 2014 ramblings in review | Ramblings of a wild strawberry·

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