Coconut rice

What you need

• 2 cups long-grain rice, rinsed until the water runs clear
• 6 tbsp Sana Amnis coconut milk powder, whisked into 500ml warm water
• 2 tbsp Sana Amnis cold-pressed coconut oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1 scotch bonnet, whole (or halved, if you want the heat)
• 1 bay leaf, salt to taste

Method

1. 1

   Warm the coconut oil in a heavy pot over medium heat. Soften the onion for 4–5 minutes without letting it colour, then add the garlic for another minute.

2. 2

   Stir in the rinsed rice and turn it through the oil for a minute so every grain is coated.

3. 3

   Pour in the coconut milk, add the bay leaf, the whole scotch bonnet and a good pinch of salt. Bring to a gentle boil.

4. 4

   Drop the heat to its lowest, cover tightly and leave for 18–20 minutes. Do not lift the lid — the steam is doing the work.

5. 5

   Take it off the heat and let it stand, still covered, for 5 minutes. Remove the bonnet and bay leaf, then fork through gently.