Coconut Rice (Indonesian)

Name: Coconut Rice (Indonesian)
Yield: 4 servings
Ingredients: 300 grams uncooked white long-grain rice; 400 ml coconut milk; 2 red shallots; 2 slices fresh ginger; 1 pinpoint of fenugreek seed; 2 pandan leaves

serves 4

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Sides
Southeast Asian
Vegetarian
Vegan

Ingredients

300 grams uncooked white long-grain rice
400 ml coconut milk
2 red shallots
2 slices fresh ginger
1 pinpoint of fenugreek seed
2 pandan leaves

Steps

Rinse and drain the rice.
Put all ingredients in a skillet or saucepan; make sure the rice is submerged in the coconut milk by 2 cm.
Cover the pan and allow to cook over medium-low heat until the liquid is absorbed.
Remove the pandan leaves.
Pour the rest of the coconut milk over the rice.
Allow to rest for 15 minutes at room temperature, then serve.

More recipes with rice, coconut milk, shallot, ginger or fenugreek

Adapted from “Coconut Rice (Indonesian)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.