Summary

Ingredients

• 125 g kidney beans, red
• 300 ml coconut milk
• 1 sprig thyme, finely chopped, fresh
• 1 spring onion (s), finely chopped
• 250 g lon rain rice
• salt
• Pepper, fresh

Print Recipe Pin Recipe

Instructions

1. Put 180 ml of the red kidney beans in a saucepan and cook for 10 minutes. Add coconut milk, thyme and spring onions. Season to taste with salt and pepper and cook for 5 minutes.
2. Add the rice, stir, cover and simmer gently on low heat until the rice is soft and has soaked up all the liquid. This will take about 10 minutes.