Crispy Coconut Lime Rice

I served this at my popup last week and the idea of the recipe derives from the Persian butter rice dish called Tahdig.  Serve this with any nice steamed vegetables or fish. 

Ingredients:

Vegan/GF

Serves 4

400g basmati rice, rinsed in water 3 times and drained

300ml coconut milk

1 tsp salt

5 tbsp desiccated coconut

1 tsp garlic powder

1 tsp dried chilli, optional

4 tbsp sunflower oil

Zest + juice of 2 limes

Once you have washed the rice, add to a large saucepan and pour in the coconut milk.  At this point, it would be great if you could leave it for 20 mins to infuse. 

Then top with cold water, so that it is about 3 inches above the rice.  Set to high heat and cook for 6-7 mins.  Then drain.  It should be very al dente.

Set a large saucepan to medium to high heat and add the oil.  Then 1/2 the garlic powder and chilli if using.  Then spoon in the rice and pat down an even layer on the bottom of the pan.  

Spoon in a layer of the rice and shake over 1/4 more of the garlic powder, one spoon of the desiccated coconut and 1/3 of the salt.  Pile in the next layer of rice so that it forms a pyramid shape in the pan. Sprinkle over the last of the garlic powder, salt and another two spoons of coconut. 

Use the end of a wooden spoon to stab about 5 holes into the rice.  Then wrap a tea towel around a lid and place it on top of the pan, leaving no gaps.

Bring heat down to a very gentle simmer for 17mins.  The rice should be perfectly cooked and then turn the heat up to full for 2mins.  This will crisp up the bottom. 

Spoon rice into a serving platter adding lime zest and juice between the layers.  Use a spatula to scrape the crunchy bottom and add this on top.  Add over the last of salt, zest, juice and coconut to finish.