Name: Rice with Coconut Milk and Edamame Beans recipe by Deepty Mundhra at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 kg Long Basmati rice; 1 cup shelled Edamame Beans; 1 cup Thai Coconut Milk; Salt to taste; Coriander for garnish; Roasted dry coconut flakes for garnish; Coconut oil for sauté; Thai red chillies slit and seeds removed for heat ( optional )

ABOUT Rice with Coconut Milk and Edamame Beans RECIPE

boiled rice is infused with flavours of rich and creamy Thai coconut milk and edamame beans and topped with roasted dry coconut flakes and coriander.

Ingredients Serving: 4

1/2 kg Long Basmati rice
1 cup shelled Edamame Beans
1 cup Thai Coconut Milk
Salt to taste
Coriander for garnish
Roasted dry coconut flakes for garnish
Coconut oil for sauté
Thai red chillies slit and seeds removed for heat ( optional )

Instructions

Boil the long grain basmati rice until just done. Do not over boil it.
Strain the water and let it cool down completely so we have the long grains not stuck to each other.
In a pan or skillet, take some coconut oil and warm it a bit.
Add the shelled Edamame beans and sauté a bit with very little salt.
Then add the Rice and sauté.
Next, add the coconut milk slowly not to make it into a curry.
Slowly add the coconut milk and let the rice cook in a bit more not making it sticky.
Add salt as per taste and mix well.
Top it with slit red chillies for heat and colour ( optional ) and add the roasted coconut flakes.
Garnish with green coriander ( optional )
Serve warm as it is.

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