Coconut Basmati & Wild Rice

First prepare the wild rice. Place in a bowl, swill around some water and drain to rinse. Repeat a couple of times and drain.

Place wild rice in a pan with 60ml of water. Bring to the boil, reduce the heat to low and cover. Cook for around 45 minutes or until all the water has been absorbed.

After the wild rice has been cooking for about half an hour, wash the basmati rice in the same manner as you did the wild rice.

Place in a pan with coconut milk and remaining 20ml of water. Bring to the boil, reduce heat and cover. Cook for around 10–15 minutes or until all water has been absorbed.

After cooking, if any of the pans of rice is still too watery then you can increase the heat on the hob and stir the rice over the hot pan for a couple of minutes to evaporate any excess. Leave both pans uncovered to steam for a couple of minutes.

Mix both the rices together and serve. You can top with some chopped herbs such as parsley if you prefer.