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Place rice in a seive and thoroughly wash off starch until the water runs clear.
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Fry onion in the oil on a low heat until soft.
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Gently crush the garlic cloves, remove the ends from the spring onions and add to the pan with thyme and chilli if using.
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Drain the kidney beans, preserving the liquid, and add the beans to the pan, stir.
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Add the rice and fry for 1-2 mins.
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Add the preserved liquid from the kidney beans and the tin of coconut milk. Be sure to measure this liquid, then add additional water to make up 6 cups of liquid in total.
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I would normally put the water in the empty tins, swill it round and use that water to make up the 6 cups.
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Bring to the boil.
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Cover the pan and simmer on a very low heat for 15 mins.
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Remove from heat and leave pan covered for 5 mins.
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Remove garlic cloves and spring onions and fork through the rice to seperate the grains.