Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 200 g basmati rice
- 1 shallot (s), chopped
- 1 teaspoon peppercorns
- 200 ml coconut milk
- 200 ml water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C top / bottom heat.
- Roast the peppercorns on the stove in a saucepan suitable for the oven for about 2 - 3 minutes without fat over medium heat. Add a little butter and the shallots and sauté for a few minutes.
- Then add the rice, salt and turmeric and roast for 2 - 3 minutes while stirring.
- Add coconut milk and water, bring to the boil briefly and then cover and place in the hot oven for about 30 minutes.
- Loosen the rice with a fork and cover it for another 10 minutes.
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