Friday, 4 July 2008


Ingredients (Serves 4 to 6)
4 cups long grain rice
1 red or brown onion – sliced
Thumb size ginger – sliced
2 pandanus leaves – torn into two and knotted
1 tsp salt
1 tin coconut milk

Wash rice until water runs clear. Put in all sliced ingredients, pandanus leaves and salt.

Using the rule of one and a half cups of liquid for every cup of rice, measure out the coconut milk first, then top off with water [eg 4 cups of rice equates to 6 cups of liquid (4 x 1.5 = 6); and if only 1.5 cups of milk is available from the coconut tin, top up the rest with 4.5 cups of water].

Put into rice cooker and cook. Halfway through the cooking process, using a fork, carefully stir the sliced ingredients through. Serve with curries or sambal such as SAMBAL PRAWN accompanied by KANG KONG BELACAN and boiled eggs.

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