Pea and Coconut Rice

It’s a coconut celebration today as Yudhika Sujanani prepares a scrumptious Asian feast. She starts off with a hearty Slow Cooked Asian Beef, fresh Marinated Asparagus served with an aromatic Coconut Scented Rice. For that sweet finish –a spicy Coconut & Lemon Grass Cake.


  • 50ml sunflower oil
  • 45ml desiccated coconut
  • 375ml basmati rice
  • 600ml water
  • 150ml coconut milk
  • Salt to season
  • 250ml frozen peas
  • Coriander, to garnish


  1. Heat the sunflower oil in a pot until warm (not hot). Add the desiccated coconut and stir to heat. Add the curry leaves and stir for a few seconds.
  2. Stir the basmati rice into the fried coconut. Add the water, coconut milk and salt. Reduce the heat to low and cover with a tight fitting lid.
  3. Once the rice has steamed through, add the frozen peas and cover with a tight fitting lid.
  4. Check the rice, ensuring it does not stick to the bottom of the pot and burn.
  5. Leave to stand for 2 – 3 minutes until heated through. Garnish with fresh coriander.