Indonesian Coconut and Spice Rice

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Indonesian 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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