Here's how to re-create Chef Elias's Crunchy Coconut Rice.

INGREDIENTS

• 3 Cups Egyptian Calrose Rice (Sunwhite Brand)
• 2 Cups Coconut Milk
• 1 Cup Water
• 5 Pieces Red Capsicum (Diced)
• 5 Cloves Garlic (Minced)
• 2 Shallots (Minced)
• 2 Cups Finely Chopped Coriander
• 2 Cups Finely Chopped Parsley
• 2 Cups Chopped Roasted Walnuts Green Onions for Garnish

DIRECTIONS

• Add Rice, Coconut milk and two pinches of salt to a medium saucepan. Cook rice at low heat covered until liquid is fully absorbed (around 18-20 minutes).
• In a separate saucepan, heat up sunflower oil and once hot add garlic and shallots. Once the garlic is brown, add the red pepper and cook till soft with a little crunch
• Add the coriander, mint and toasted walnuts
• Mix the rice with crunchy mix. Add Ghee Butter
• Garnish with Green Onions