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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Indonesia

Coconut Rice (Indonesian)

Serves 4

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

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