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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-In-One Sticky Rice with Broccoli, Squash, Chilli and Ginger
Introduction from Rukmini Iyer
This sticky coconut rice works perfectly with the sharp coriander and lime dressing, with a good contrast from the sweetness of the squash and crunch from the cashews. It doubles up easily if you’re feeding more people.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix the rice, coconut milk, soy sauce, ginger and garlic in a small roasting tin and top with the squash. Cover tightly with foil, then transfer to the oven and cook for 45 minutes.
Top the rice and squash with the broccoli, then re-cover and return to the oven for a final 15 minutes. Pop the cashew nuts into the oven on a small tray to toast at the same time.
Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander, adjusting the soy and lime juice to taste.
Tip the dressing over the hot broccoli, rice and squash, scatter with the toasted cashews and serve hot.
Note: Deseed the chilli if you prefer a less hot dressing.
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From the book
The Green Roasting Tin
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