Alternatively you can throw everything in a rice cooker but it never turns out for me.
This rice is eaten for breakfast and accompanied with thinly sliced rolled omelet, tempeh and tumeric chicken but it's delicious enough to be eaten plain.
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/4 cup water
- 2 pandan leaves
- 1 stalk lemongrass
- 1 tsp ground coriander
- 2" knob ginger, smashed
- 3/4 tsp salt
- Pinch sugar
- 2-3 Indonesian bay leaves (duan salam)
Heat coconut milk, water, pandan, bay leaves and lemongrass, ginger, coriander and salt til boiling. Strain out solids. Pour over rice, cover and let soak for a few hours.
In wide saucepan put the rice and coconut milk over medium heat. Stir til it starts to boil. Flatten rice evenly, reduce heat and cover. Cook til most of the liquid has evaporated, about 20 mins.
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. Cool before storing.