The perfect accompaniment to Ginger Chicken, providing a rich mix of flavours that work well together.
200g brown basmati rice
50g block creamed coconut, chopped roughly
1 bay leaf
1. Bring 400ml of water to the boil in a non stick pan.
2. Add the creamed coconut and stir until it has dissolved.
3. Add the rice and the bay leaf, cover and simmer for 20-25 minutes or until the rice is cooked, but still firm.