How to Make Coconut and Ginger Brown Rice

Ingredients

• 1 tbsp rapeseed oil
• 1 small onion, finely diced
• 3 cm piece fresh root ginger, peeled and grated
• 1 tsp ground turmeric
• 300 g brown basmati rice
• 400 ml can reduced-fat coconut milk
• Chopped fresh coriander, to serve (optional)

1. Put a medium heavy-based saucepan over a medium heat. Add the oil and, once hot, add the onion and cook for 5–6 min until softened.
2. Add the ginger and turmeric and continue to cook for 2 min, stirring everything together. Then stir in the rice, ensuring it’s well coated in the flavoured oil.
3. Pour in the coconut milk and 400 ml boiling water (fill the empty coconut milk can as a measure) and bring up to a simmer. Simmer for 5 min, then reduce the heat to low and cover with a lid. Cook for a further 30–35 min until the rice is tender and the liquid has been absorbed.
4. Remove the rice from the heat and fluff with a fork. Serve immediately, sprinkled with the coriander, if using.