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Jax Hamilton's Coriander, Almond Rice and Coconut Rice with Black Beans


Coriander and Almond Rice

For more on Jax, head to her website.

Prep Time: 10 min Cook Time: 20 min Serves: 4

1 knob of butter
2 tbsp coriander stem / root, finely chopped
1 garlic clove, crushed
1 cup basmati rice
2 cups boiling water
glug of olive oil
1/2 cup sliced almonds
handful fresh coriander leaves

Melt your butter in a saucepan, when bubbling add the chopped coriander and garlic, sautéfor 1 - 2 minutes. Sprinkle in the rice and coat in the fragrant butter mixture for another 2 - 3 minutes.

Gradually pour in the water, stir then bring to a boil, season to taste with salt and freshly ground black pepper. Reduce to a simmer and cover. Cook for 8 - 10 minutes or until a grain is easily crushed between your fingers and the liquid has been completely absorbed. 

Fluff with a fork, add a glug of olive oil and sprinkle through your almonds and coriander leaves just before serving.

Coconut Rice and Black Beans

Prep Time: 5 min Cook Time: 25 min Serves: 4

1 cup water
1 garlic clove, crushed
1/2 tsp black peppercorns, whole
2 long sprigs fresh thyme
1 cup black beans, rinsed
425g tin coconut cream
2 cups basmati rice

Make your broth : place water, garlic, peppercorns, thyme, black beans and coconut cream in a saucepan, stir and bring to a boil, season with a little salt. Reduce the heat and simmer for about 5 minutes, to bring all those gorgeous flavours together.

Increase the heat and slowly sprinkle in the rice, stirring from the bottom of the pan until the broth and rice are completely combined. Reduce the heat and cover. Cook for a further 10 minutes or until a grain is easily crushed between your fingers.

This beautiful creamy side dish is the perfect accompaniment to a feisty curry!


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