Sticky rice with chilli and coconut

Serves: 4

Serve with the Speedy Asian baked seabass from our March issue

Ingredients

• 250g Thai fragrant rice
• 2 tbsp desiccated coconut
• 1 red chilli, deseeded and finely chopped
• a few basil leaves, shredded

Method

1. Cook the rice in plenty of boiling well-salted water for 10 minutes until tender. Drain well.
2. Meanwhile, toast the coconut in a dry frying pan for a few minutes or until golden. Stir into the cooked rice with the chilli, reserving a little of each to scatter over the top. Scatter with the basil just before serving.