KCB 2.15: Indonesian Coconut Rice
Indonesian Coconut Rice
The delicate flavour of coconut pervades this simple rice dish. You will need 2 special ingredients: coconut milk (santan) and lime leaf. Both are available at Asian specialty stores. The coconut milk can be bought in cans. This recipe requires the liquid variety of coconut milk, not the creamed coconut pulp. The lime leaf can be obtained dried, in packets. The lime leaf can be substituted with a bay leaf.
• PREPARATION TIME: 20 minutes
• COOKING TIME: 20 minutes
• YIELD: Enough for 3 or 4 persons
• COOKING TIME: 20 minutes
• YIELD: Enough for 3 or 4 persons
• 1 cup (250 ml) basmati or other long-grain white rice
• 1 1/2 cups (375 ml) coconut milk (santan)
• 1/2-1 teaspoon (2-5 ml) salt
• 1 lime leaf (or bay leaf)
• 1 1/2 cups (375 ml) coconut milk (santan)
• 1/2-1 teaspoon (2-5 ml) salt
• 1 lime leaf (or bay leaf)
1. Wash the rice thoroughly in cold water. Soak it in cold water for 10 minutes, drain, and allow to air-dry for 10 minutes.
2. Boil the coconut milk (santan), salt, and lime leaf in a heavy-based 2-litre/quart saucepan. Add the rice. Reduce the heat to very low, allowing the rice to simmer slowly with a tight-fitting lid. After about 15 minutes, the liquid will have evaporated. Carefully stir the grains with a fork and replace the lid. After another 5 minutes, the rice will have completely steamed. Serve immediately.
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