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Rice & bowls

Coconut Rice Bowl

ST25 cooked in coconut milk, with poached chicken and a sriracha–ginger sauce.

45 minServes 4, scales cleanlyEasy

Ingredients and method

Cooking rice in coconut milk rather than water is the whole trick, and ST25 has enough character to carry it without turning into pudding.

Method

  1. Poach the chicken gently with ginger and spring onion until just cooked. Keep the poaching liquid.

  2. Rinse the rice until the water runs close to clear, then drain it properly.

  3. Cook the rice with the coconut milk topped up to volume with the poaching liquid, plus a good pinch of salt.

  4. While it steams, grate ginger and garlic and mix them with sriracha and a spoonful of the hot poaching liquid to make the sauce.

  5. Shred or slice the chicken, spoon it over the rice, and dress it with the sauce. Cucumber and coriander on the side.

Worth knowing

Coconut milk catches faster than water. Lowest possible heat, lid on, and do not lift it.

Ingredients

6 items

Renso products are priced at the member tier.

  • RENSO ST25 Premium Fragrant Rice

    400 g

  • RENSO Coconut Milk

    400 ml

  • RENSO Sriracha Chili Sauce

    2 tbsp, for the sauce

  • Whole chicken or thighs

    1 kg

  • Ginger, garlic, spring onion

    For poaching and the sauce

  • Cucumber and coriander

    To serve

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