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Sticky rice with chilli and coconut

by Sarah Alcock

Serves: 4

Serve with the Speedy Asian baked seabass from our March issue


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


  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.

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