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LOCATION: Recipes >> Rice >> Coconut Rice 03

Print this Recipe    Coconut Rice 03

Indonesian Fragrant Coconut and Spice Rice

1 tablespoon oil
1/2 cup unsalted peanuts, shelled and roughly chopped
1 tablespoon shredded coconut
1 cup coconut milk
2 cups water
Stem of lemon grass, 4 inches long
8 curry leaves
2 green onions, cut in 1/8 inch slices
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
2 1/2 cups long grain rice

Heat oil in pan. Add nuts, stir until golden: stir in coconut.
Add coconut milk and water to pan. Stir in lemon grass, curry
leaves and green onions, bring to the boil. Reduce heat simmer
uncovered for 2 minutes. Add cumin, cardamom and turmeric, bring
to the boil. remove lemon grass and add rice, cook uncovered until
steam holes appear in the surface. Cover pan with a tight fitting
lid, reduce heat to very low, cook for 10 minutes. Lift lid, check
if rice is cooked, continue cooking if required.

Note: Basmati or jasmine rice can be used instead of long grain
rice, if liked. Avoid lifting the lid of the pan while rice is
cooking, as all the steam will escape, resulting in thick starchy
rice.

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