- 250g/9oz basmati rice
- 100ml/3½fl oz coconut milk
- pinch curry powder
- 500ml/18fl oz hot vegetable stock
- 1 tbsp grated fresh coconut
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- ½ onion, finely sliced
- salt and freshly ground black pepper
- 2 tbsp toasted pine nuts
- 1 tbsp chopped fresh chives, to garnish
- For the coconut rice, place the rice, coconut milk, curry powder, vegetable stock and grated coconut into a medium saucepan. Bring to the boil, then reduce the heat and simmer gently for ten minutes. Drain well and season with salt and freshly ground black pepper.
- For the caramelised onions, heat the vegetable oil in a frying pan, add the onions and cook over a gentle heat for ten minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
- To serve, pile the rice into a serving bowl, top with the onions and pine nuts and garnish with chives.