Nigella-Spiced Coconut Rice
This is a really cool way to cook rice – deliciously different and very nutritious, thanks to help from the broth and the coconut oil! The Nigella seeds lend a distinctive (oniony flavour) and offer their own health benefits. You could use either chicken or beef stock/broth, depending on what you’re serving it with. Add in extras (see below) and this dish will be equally good cold!
  1. Bring the stock/broth to the boil, add the turmeric (if using) and season it well with sea salt and ground black pepper. Have the freshly boiled water to hand.
  2. Melt the coconut oil over a medium heat, in a wide, shallow, lidded frypan (or similar). Add the well-drained rice and Nigella seeds, turning the rice grains over gently to coat them evenly.
  3. Add 300mls of the hot stock/broth to the rice and cover with a lid. Cook over a medium heat for 5-6 mins. Check to make sure the pan isn’t running dry. Add more hot stock and freshly boiled water (a little at a time) as necessary. The aim is to avoid disturbing the rice too much, but to allow the liquid to absorb into the grain.
  4. Stop cooking as soon as the rice still has quite a bit of ‘bite’ (i.e. is still al dente). Turn off the heat, cover and let sit for 5-10 mins without disturbing it, to let the steam absorb fully. This will give fluffy rice with separate grains.
  5. Serve immediately. Then go back for more!
Recipe Notes

Other things to add:

Chopped herbs, cooked veggies, cooked meats, cooked fish and seafood.

If you’re adding other ingredients, do it at Step 4, keeping the pan over a low heat and incorporating the ingredients into the rice carefully.  When using previously cooked meat, fish or seafood make sure it’s thoroughly reheated to a safe temperature, beforehand.

This dish is equally good hot or cold.