Coconut rice

Method

1. Place the wild rice in a saucepan. Cover generously with water. Season with salt. Bring to the boil, cover partly and cook for 30 minutes until slightly tender and chewy but not soggy. Drain.

2. Meanwhile, rinse the basmati to wash out excess starch. Place the basmati in a medium, heavy based non-stick saucepan. Add 600ml of water and season with salt. Bring to the boil, cover tightly, reduce heat and simmer for 15 minutes until the water is absorbed completely and the rice is tender.

3. About 10 minutes before the wild rice had completed cooking melt the butter in a heavy based frying pan.

4. Add the sesame seeds, followed by the raisins and cashew nuts. Cook gently for 1-2 minutes, stirring, until the nuts begin to brown.

5. Reduce the heat and add the dessicated coconut. Fry gently, stirring continuously, until the coconut begins to brown, around 1 minute.

6. Mix in the sugar and season with salt to taste. Remove the pan from the heat.

7. Heat the oil in a small frying pan until hot. Fry the curry leaves over medium heat for 1-2 minutes until crisp and fragrant. Drain on kitchen paper.

8. Mix together the cooked basmati and wild rice. Toss gently with the coconut mixture. Garnish with the fried curry leaves and serve at once.

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Ingredients

100g Wild rice
Salt
400g Basmati rice
150g Butter
1 tsp Sesame seeds
2 tbsp raisins
2 tbsp whole cashew nuts
200g desiccated coconut
3 tbsp Sugar
1 tbsp vegetable oil, for garnish
25g fresh curry leaves, for garnish

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