Indonesian food is very spicy so the coconut milks tempers the heat of the chilis perfectly. This rice is usually reserved for special occasions and served as a centerpiece. I like it just cuz.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/4 cup water
- 2 pandan leaves
- 1 stalk lemon grass
- 1 tsp ground coriander
- 1/2 tsp ground tumeric
- 5 whole cloves
- 1 cinnamon stick
- 1 tsp salt
- 2-3 Indonesian bay leaves (duan salam)
- 2-3 kaffir leaves (lime leaves)
2-3 servings
Directions
Heat all ingredients except rice til boiling. Pour over rice and let soak for a few hours.
In wide saucepan or large frying pan put the rice and coconut milk over medium heat. Cook til most of the liquid has evaporated.
Put in bamboo rice steamer, cover with a lid and steam til rice is soft. Flip rice once halfway through cooking. During the last few minutes uncover the rice. To cool, spread the rice out in a single layer inside the bamboo basket.
3 hours
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