Coconut and pistachio rice with asparagus salad
|400 ml||Coconut cream|
|1 tsp||Iodised salt|
|1 cup||Sushi rice|
|½ cup||Pistachio nuts|
- Bring coconut cream, water and salt to the boil. Add rice and cook for 15 minutes or until liquid is absorbed. Remove from heat.
- Wash spring onions and slice finely. Mix through rice with roasted and chopped pistachio nuts.
- Wash asparagus. Break off woody ends and cut to neaten. Simmer in boiling, salted water for five minutes. Stand for four minutes and refresh under cold water.
- Push rice mixture into four, one-cup-capacity moulds. Unmould on to serving plates. Place asparagus spears on plates and drizzle over dressing.