Coconut rice

• onions↗3

  finely chopped

• sunflower oil↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• basmati rice↗1kg bag kg bag
• coconut milk↗2 x 400ml cans ml

Step-by-step instructions

1. 1

   In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.

2. 2

   When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked – still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.

3. 3

   To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.