Coconut Rice

Serves 6

1 tsp butter
good dash (about 1 tbsp)  sunflower oil
1 small red onion, finely chopped
375g basmati rice
1 can coconut milk
1 bay leaf
salt

Soak the rice for 15 minutes in cold water, then rinse and drain in a sieve. Heat the butter and oil and saute the onion gently until softened but not too browned. Stir in the rice and coconut milk. Fill the coconut milk can with water and tip that into the rice too. Add the bayleaf and a little salt. Give it a good stir, cover and bring to the boil and simmer for about 15 minutes, stirring occasionally, until the liquid is absorbed and the rice is cooked. If the liquid absorbs too quickly, before the rice has cooked, add a couple of splashes of boiling water as it cooks.

This went really well with the salmon with Thai spiced cashew and coconut topping.