From our family kitchen
Coconut rice with cardamom seeds
Published
The cardamom and coconut flavours complement each other in this rich, satisfying dish. While I love it as an indulgent side (try it with Pan-fried Marinated Salmon on page 76, or Chicken with Lemongrass, Lime and Coriander on page 72), it works equally well as a breakfast – think of it as a savoury spiced porridge!
Serves 2–4
Ingredients
- 30g Lucy Bee coconut oil
- 200g short-grain brown rice
- 200ml coconut milk
- 200ml water
- Seeds from 10 cardamom pods
- Pinch of dried chilli flakes (optional)
Method
Melt the coconut oil in a heavy-based saucepan, then add the rice and stir to coat it in the oil. Tip in the coconut milk, water, cardamom seeds and chilli flakes, if using, and cook according to the packet instructions, checking occasionally as it may need a splash more water.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story