( SERVES 4 )
- Place the rice in a sieve and wash under cold running water until the water becomes clear.
- Place the coconut milk and water in a heavy-based saucepan over medium heat and bring up to the boil. Add the rice, stir with a fork then cover with a tight-fitting lid. Reduce the heat to low and cook for 12-15 minutes, until the liquid has been absorbed. Remove from the heat and leave rice to stand for 10 minutes.
- To serve, fluff rice up with a fork and season to taste with salt. Place in a serving bowl. Scatter with a few coriander leaves. Or you could roughly chop the leaves and mix through the rice when fluffing up.
See more of Kathy's Asian inspired dishes