Coconut and coriander pilaf
30 g, (2/3 cup flaked)
1½ cup(s), (300g)
1 medium, finely chopped
⅔ cup(s), coarsley chopped, plus extra sprigs to serve
- Heat the oil in a large saucepan over medium heat. cook the onion, stirring, for 3 minutes or until softened. stir in the rice until well coated. Stir in ½ cup of coconut and 2¼ cups (560ml) water. season with salt and pepper and bring to the boil. reduce heat and simmer, covered, for 10-12 minutes or until the rice is tender and the liquid is absorbed
- Meanwhile, toast the remaining coconut in a small frying pan over medium heat for 2 minutes or until golden.
- Use a fork to stir the coriander through the rice. top with the toasted coconut to serve.