Coconut rice with peanut crunch

side dish · ⏱ 65 min · 8 portions · 80.0 g carbs / portion · vegetarian · allergens: peanut, tree nuts

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
http://flowcooking.food/en-us/recipe/622/coconut-rice-with-peanut-crunch/