Coconut Rice with Caramelized Spring Onions

Rice gets a delicious upgrade with this simple yet flavorful recipe. This isn’t a dessert—think of it as a fragrant, slightly sweet side dish that pairs beautifully with a variety of main courses.

Ingredients:

• 1 cup long-grain rice

• 1 bunch spring onions (scallions), finely chopped

• ½ cup unsweetened shredded coconut

• 1–1.5 tbsp soy sauce, to taste

• 2 tbsp neutral oil for frying (rapeseed or sunflower)

Instructions:

1. Cook the rice:
   Cook the rice until fluffy, then drain and set aside to cool slightly.

2. Caramelize the onions:
   In a large skillet, heat the oil over medium heat. Add the chopped spring onions and cook until lightly golden and fragrant.

3. Combine and finish:
   Add the cooked rice and soy sauce to the skillet. Stir well to combine and heat through, allowing the coconut and onions to infuse the rice with their subtle flavors.

This coconut rice is a quick, versatile side dish that adds a touch of tropical aroma to any meal. Serve it alongside grilled vegetables, chicken, or fish for a simple yet memorable dinner.