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Coconut rice with peanut crunch

Creamy coconut rice with sweetcorn and tender greens, brightened by lime.
Golden, nutty peanut crunch on top makes every bite feel special.
Fluffy basmati, fragrant coriander, warm comfort you’ll crave again.

side dish ⏱ 65 min 530 kcal / portion 80.0 g carbs / portion (estimated) vegetarian peanuttree nuts 🔗 Original source

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Coconut rice with peanut crunch
v5 · rb0e705f985 20260727Z1751 Coconut Peanut Rice 🎉 46 g coconut oil salt to taste 90 g desiccated coconut 200 g sweetcorn 250 g runner bean 40 g crisp fried onion 1 tsp soft light brown sugar 🍳 saute onions with coconut oil and lime leaves 🍳 ⏱ 10 min cook onions until translucent and lightly coloured 🍳 ⏱ 3-5 min stir in desiccated coconut and cook until lightly browned 🌀 stir in rice and pour coconut milk plus water 🍳 ⏱ 15 min cover and cook gently on low 🍳 ⏱ 15 min turn off heat and rest with lid on ⏳ fluff the rice with a fork and cool slightly 🍳 melt coconut oil for peanut crunch 🍳 ⏱ 4-6 min cook chilli flakes, peanuts and desiccated coconut until toasted and fragrant 🌀 stir in crisp fried onions, brown sugar and salt and combine ⏳ cool peanut crunch on a tray then pulse 3-5 times and set aside 🍳 ⏱ 3-5 min cook sweetcorn in a smoking-hot pan until kernels pop and char 🍳 ⏱ 2 min drizzle beans with coconut oil and char in pan 🔪 slice beans into 1.5cm-thick angled pieces 🌀 stir lime juice, olive oil, herbs and a quarter-teaspoon of salt into sweetcorn bowl 🍽 assemble platter with alternating layers of coconut rice and charred vegetable mixture 🍽 sprinkle a third of the topping over the platter and serve add crisp fried onions into the rice 2 pieces onion 3 pieces lime leaf 200 g white basmati rice 300 ml coconut milk 60 g peanut chilli flake to taste 1½ tbsp lime juice 1 tbsp olive oil 20 g coriander leaf 10 g mint leaf 15 g onion, lime leaf 45 g desiccated coconut white basmati rice, coconut milk 15 g peanut, chilli flake 45 g 20 g crisp fried onion soft light brown sugar salt 15 g lime juice, olive oil, coriander leaf, mint leaf salt 20 g crisp fried onion
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Preparation steps

  1. saute onions with coconut oil and lime leaves
  2. cook onions 10 min until translucent and lightly coloured
  3. stir in desiccated coconut and cook 3-5 min until lightly browned
  4. stir in rice and pour coconut milk plus water
  5. cover and cook gently 15 min on low
  6. turn off heat and rest with lid on 15 min
  7. fluff the rice with a fork and cool slightly
  8. melt coconut oil for peanut crunch
  9. cook chilli flakes, peanuts and desiccated coconut 4-6 min until toasted and fragrant
  10. stir in crisp fried onions, brown sugar and salt and combine
  11. cool peanut crunch on a tray then pulse 3-5 times and set aside
  12. cook sweetcorn in a smoking-hot pan 3-5 min until kernels pop and char
  13. drizzle beans with coconut oil and char in pan about 2 min per side
  14. slice beans into 1.5cm-thick angled pieces
  15. stir lime juice, olive oil, herbs and a quarter-teaspoon of salt into sweetcorn bowl
  16. assemble platter with alternating layers of coconut rice and charred vegetable mixture
  17. sprinkle a third of the topping over the platter and serve
  18. add crisp fried onions into the rice

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