Simple Coconut Rice

INGREDIENTS.

2 cups of Sella Basmati rice. 

300 ml meat stock/broth 

250 ml coconut milk

150 ml water 

3 tomatoes

3 bay leaves 

Fresh thyme

1 knorr seasoning cube

1/2 teaspoon himalayan salt 

1/2 teaspoon curry powder 

1/4 cup coconut oil 

1 spring onion 

3 garlic cloves 

Thumb size ginger 

INSTRUCTIONS 

1. On a medium to high heat, heat up coconut oil in a pot. Once hot, add garlic, ginger, white pepper, curry powder and shallots; allow frying for 3 minutes or until fragrance. 

2. Add bay leaves, thyme and sliced tomatoes. Stir and allow frying for 5 - 8 minutes. Next, add the spring onion and continue frying for the next 5 minutes.

3. Add meat stock/broth, stir and bring to boil. Then, add the coconut milk, stir in and allow to boil. After a minute, add the salt and taste. Taste could be adjusted by adding extra salt. 

4. Now, wash rice with warm water until you have clear water. Drain water using a sieve.  Add washed rice in the boiling pot. Stir in, then cover pot with foil and also with the pot lid. Move pot to the smallest gas burner and turn down the heat to the lowest. 

5. Allow to steam cook on a low heat for 30 minutes. After 30 minutes, stir the rice and cover again. Rice should be cooked at this point. Turn off gas, and leave covered for the next 10 - 15 minutes. 

6. Serve hot .