← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g Jasmine rice
• 150 ml thick coconut milk
• 500 ml Water
• 1 tsp Salt
• ½ tsp Ground coriander
• 2 Lemongrass, bruised and knotted
• 2 pandan leaves, knotted
• 3 Indonesian bay leaves (daun salam) or bay leaves
• 2 slices Galangal
• 2 eggs, made into a thin omelette and sliced (optional)
• 60 g roasted peanuts
• 3 tbsp Crispy fried shallots (optional)
• 1 Cucumber, sliced
• 2 tbsp Sambal oelek (optional)

Method

1. Rinse the rice in several changes of water until it runs almost clear, then drain well.
2. Put the rice in a heavy pan with the coconut milk, water, salt, coriander, lemongrass, pandan, bay leaves and galangal. Bring to the boil over medium heat, stirring once or twice so the coconut milk does not catch.
3. When the liquid has sunk to the level of the rice, after about 5 min, cover tightly and cook on the lowest heat for 15 min.
4. Take off the heat and leave covered for 10 min, then pick out the aromatics and fluff the rice with a fork.
5. Serve mounded on plates with omelette strips, peanuts, fried shallots, cucumber and sambal, alongside fried chicken or tempe orek.

Tips

• In a rice cooker, simply put everything in and press start. Coconut rice spoils faster than plain rice: cool leftovers quickly and eat within a day.
• The rice itself is vegan; the egg topping and many fried shallots (which can contain wheat) are optional extras.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest What To Cook Today