Fennel, Lemon and Coconut Rice

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Fennel, Lemon and Coconut Rice
Main INGREDIENTS
  • Rice & Grains
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 200g white basmati rice
  • 400ml cold water
  • 1 fennel bulb, sliced
  • Coconut oil
  • 40ml coconut cream or 20ml coconut oil
  • Zest 1 lemon
  • ½ teaspoon soy sauce
  • 1 teaspoon fennel seeds
  • Salt and pepper to taste

  • Method

  • 1
    Put the rice and the water in the casserole and place over a medium heat hob with the lid on and bring to a rolling boil.
  • 2
    Remove from the heat and leave to stand with the lid on for 40 minutes.
  • 3
    Cut the fennel into thin slices and fry in 1 tablespoon of coconut oil until lightly golden. Leave a couple of slices of fennel aside to garnish the rice with.
  • 4
    After 40 minutes remove the lid and stir in the coconut cream or oil, the chopped fennel, ½ the lemon zest and soy sauce. Season to taste.
  • 5
    Garnish the rice with the pieces of fennel, remaining lemon zest and fennel seeds.
  • 6
    Cook's Notes
  • 7
    This method is perfect for cooking all types of rice dishes, the key to this cooking technique is the rapid boil and not lifting the lid preventing the steam from escaping.
  • 8
    If you would like the rice to cook quicker omit stage 2 and leave the rice on the hob, turn the heat to low and simmer for 20 minutes until the rice is cooked.