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Fluffy coconut rice
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Ingredients:
  • 3 tablespoons desiccated coconut
  • 450 g basmati rice
  • 1 lemon
  • 150 ml semi-skimmed milk
  • 1 pinch of saffron
  • 1 small knob of unsalted butter or ghee
  • 6 green cardamom pods
Instructions:
  • TOAST COCONUT: In a pan, toast coconut until lightly golden, tossing regularly. Remove from the pan. COOK RICE: In the same pan, add rice and cover with boiling water. Boil for 6 minutes, then cool under cold running water and drain well. Transfer to a bowl and squeeze lemon juice over it. Add toasted coconut, salt, and pepper. Mix well, cover, and refrigerate overnight. SERVE: Heat milk gently and infuse with saffron. Rub butter in a cold non-stick frying pan and sprinkle in cardamom pods. Add the rice and shape into a dome. Poke holes in the dome with a wooden spoon handle. Pour in warm saffron milk. Cover with damp greaseproof paper and tightly seal with foil. Cook over low heat for 20 minutes until crispy on the base and fluffy inside.

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