
Main INGREDIENTS
- Rice & Grains
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
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Method
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1Put 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.
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2Remove from the heat and leave to stand with the lid on for 40 minutes.
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3Cut 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.
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4After 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.
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5Garnish the rice with the pieces of fennel, remaining lemon zest and fennel seeds.
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6Cook's Notes
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7This 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.
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8If 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.