2 spring onions/scallions, thinly sliced on the diagonal
Coriander leaves, to garnish
Place the rice into a small pot and add 180ml cold water, the coconut oil, coconut cream and a pinch of salt. Place over a medium heat and cook for 10 - 12 minutes until all of the liquid has evaporated - you should be able to hear when this happens as the rice will start to ‘crackle’.
Remove the pan from the heat, cover with a tea towel and leave to steam for 15 minutes.
Warm your Aromatic Sweet Potato & Lentil Curry according to back of pack instructions.
To serve, spoon half of the rice into a small bowl and pack tightly. Turn out onto a serving plate. Repeat with the remaining half of the rice then serve with your Aromatic Sweet Potato & Lentil Curry, the spring onions/scallions and some coriander leaves.