Food Advertising by

Food Opera (www.foodopera.com)


Ingrid’s Coconut rice (made for the kids then spruced up for you)

Being a mum of two, usually means I have to plan my meals ahead. As soon as I pick my son up from Kindy, and after he has told me I will be his best friend if he can watch TV when we get home, his next line is I AM H U N G R Y. If I let him, he would continue to eat from the time he gets home at 4p.m to his bedtime at 7p.m. I can never fill him up. So I now serve the kid’s dinner at 4.30p.m. and quite often I join them. When I’m not prepared, my home life usually turns to ‘nightmare on my street’ and someone else seems to inhabit my kids bodies! and then the wine comes out and so do the fish fingers or a can of baked beans. This recipe came about one of those days and is loosely based on The Edmonds Cookbook Coconut chilli rice, which sounds modern, simple and tasty, I thought I could add the chilli at the end, thus leaving it out of the kids dishes, give it a protein boost with a runny fried egg and I could add a few more bit and bobs to elevate it to a main meal for myself and my bloke. And to make it even easier I did it in the rice cooker, so it was a case of throwing it all in and letting the cooker do the work for you.

Ingrid’s Coconut rice (made for the kids then spruced up for you)
Prep time

Cook time

Total time


Recipe type: Snack
Cuisine: Asian
Serves: 4

What you need
  • 1 cup long grain rice
  • 375 ml can coconut cream
  • 1 chilli, seeded and chopped, or 1 teaspoon prepared chopped chilli
  • (see my adaptations below)

How to make
  1. Put rice in a medium saucepan.
  2. Add coconut cream and chilli
  3. Cover and bring to the boil
  4. Reduce heat and slowly cook until rice is tender and all the liquid has been absorbed, stirring ocasionally
  5. (see my adaptations below)

Notes + adaptations

I used 1 cup of short grain rice and 1 x 400ml can of light coconut milk. I placed both into a rice cooker, added a kaffir lime leaf, and 1 teaspoon of mild curry powder and salt to taste (half to 1 teaspoon). I let the rice cooker do it’s stuff, (15-20mins). I fried an egg per person with a little oil in a hot pan. I fried until the white was cooked but the yolk was still runny (because that’s how I like it!).

How to serve:
Kids: Spoon coconut rice into a bowl, add an egg on top, or chop the egg and mix through. If you want to add some greens, throw a spoonful of cooked peas through the rice.
Adults: Spoon coconut rice into a bowl, mix through chopped spring onion, a scattering of fried shallots (buy these from asian supermarkets), place fried egg on top and add chopped chillies to taste.