Toasted coconut Caribbean rice

4 standard portions

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Ingredients

• 1 cup of brown rice
• 1/2 cup of coconut milk
• 1 1/2 cups of water
• 1 small onion (sliced)
• 2 tbsp of dairy free butter
• 1/2 tsp of himalayan pink salt
• 1 tsp of thyme (dried or  2 sprigs of fresh)
• 1/4  cup of shredded coconut

Method

1. Preheat the oven at 180c/356f/gas mark 4 line a tray with parchment paper and spread the coconut on it evenly and toast for 5 minutes or until golden/
2. Wash and strain the rice to remove unwanted debris and set aside
3. Melt the butter on medium heat then saute the onion until soft.
4. In the meantime, heat the saucepan on high heat, add the brown rice,  coconut milk, thyme, pink salt and sauted onions then stir a few times to avoiding sticking.
5. Once the pot begins to boil, reduce heat, cover and leave to simmer for approximately 20-25 minutes.
6. During the allocated cooking time,check the rice periodically to avoid sticking and evaporation. If the liquid has absorbed and the rice is still hard, gently fold in some more water and leave to simmer for longer. If rice is over saturated with water remove the lid and allow excess liquid to dissolve.
7. Once rice is cooked it should be light and fluffy - test the grains with a fork then toss in the toasted coconut prior to serving.