Crunchy Coconut Rice Recipe

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

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