A cooling side to any chilli-oriented dish.
4 cups long grain rice
6 cups water
pinch of flaked salt
1 tin of coconut milk
¼ bunch shallots, finely sliced
Preheat the oven to 180C fan-forced.
Wash the rice in a strainer and add it to a deep baking dish. Add the water and salt and cover with aluminum foil and bake in the oven for 45 minutes.
When you take it out, fork the rice to aerate it and evenly distribute the coconut milk over the top. Sprinkle with the shallots and serve.