Coconut Rice (Indonesian)
Indonesian coconut rice gets its character from a few quiet aromatics rather than from spice heat. Shallots, ginger, a tiny amount of fenugreek and knotted pandan leaves all cook directly in the coconut milk, so the grains absorb their fragrance as they soften. The leaves are lifted out at the end, and a final pour of coconut milk keeps the rice rich. It suits grilled meats, fried fish and sambal.
Instructions
Rinse the rice under running water, then drain it well.
Put the rice, coconut milk, shallots, ginger, fenugreek seed and pandan leaves in a skillet or saucepan. Check that the coconut milk covers the rice by about 2 cm, and adjust the pan size if it does not.
Cover the pan and cook over medium-low heat until the rice has absorbed the liquid.
Take out the pandan leaves. Pour the rest of the coconut milk over the rice.
Leave the rice to rest at room temperature for 15 minutes, then serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
