The traditional heavy coconut rice using full fat coconut milk will leave you feeling full and lethargic the whole day and evening. Not to mention the damage the saturated fat does to our heart and our waistline! A light version using reduced fat coconut milk with only 50% of fat is a better alternative.
Ingredients (serves 2)
1 cup of white rice
1tbsp canola oil
1 tsp fenugreek seeds
1 stalk curry leaves
1 and 1/2 tbsp. thick low fat coconut milk/cream
Salt per your preference
Wash the rice in your rice cooker and add in the required amount of water and salt.
Take a small pan and add in the oil. When the oil is hot enough, add in the fenugreek seeds and curry leaves. After 1-2 mins of frying, pour in the tempering mix into the rice cooker and switch it on.
Halfway through the cooking process, add in the coconut milk/cream. Mix well and let the rice cook fully.