I have published the recipe for COCONUT RICE previously but I thought I’d put it up again, with better pictures this time. Also, I served it with a different medley of dishes such as SQUID SAMBAL, STIR FRIED PAK CHOY WITH SQUID AND OYSTER SAUCE and CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL. I am posting the dishes in instalments. Watch this space!!!
Ingredients (Serves 4 to 6)
4 cups long grain rice
3 to 4 shallots or 1 red or brown onion – sliced
Thumb size ginger – sliced
2 PANDANUS leaves – torn into two and knotted (see my GLOSSARY post on PANDANUS)
1 tsp salt
1 tin coconut milk
Water
Method
Wash rice until water runs clear. Put in all the sliced ingredients, pandan 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 make up the remainder volume 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 chopstick, carefully stir the sliced ingredients through so that they are well incorporated into the rice and not just on top. When cooked, allow at least 5 minutes before fluffing the rice.
Serve with curries or sambal such as SQUID SAMBAL OR PRAWN SAMBAL and accompanied by vegetables such KANG KONG BELACAN or STIR FRIED PAK CHOY WITH SQUID AND OYSTER SAUCE, salad such as CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL and hard boiled eggs.
Ingredients (Serves 4 to 6)
4 cups long grain rice
3 to 4 shallots or 1 red or brown onion – sliced
Thumb size ginger – sliced
2 PANDANUS leaves – torn into two and knotted (see my GLOSSARY post on PANDANUS)
1 tsp salt
1 tin coconut milk
Water
Method
Wash rice until water runs clear. Put in all the sliced ingredients, pandan 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 make up the remainder volume 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 chopstick, carefully stir the sliced ingredients through so that they are well incorporated into the rice and not just on top. When cooked, allow at least 5 minutes before fluffing the rice.
Serve with curries or sambal such as SQUID SAMBAL OR PRAWN SAMBAL and accompanied by vegetables such KANG KONG BELACAN or STIR FRIED PAK CHOY WITH SQUID AND OYSTER SAUCE, salad such as CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL and hard boiled eggs.
Good use of pandan leaves to add fragrance to the rice! ;)
ReplyDeletewow.. looks yummy & delicious..
ReplyDeleteDora, I love the smell of pandan. I normally put it in plain rice too.
ReplyDeleteThank you Priya. A bit of work involved in preparation and cooking but so worth the effort!
Seems like a good idea to have some stir-fry vege. Usually its just cucumbers over here. Maybe sambal kangkung would be good as well?
ReplyDeleteHi Jo, I always fry some veg to accompany my nasi lemak.... I get a balanced meal that way. And yes, kang kong belachan would be nice but as I could not find kang kong this time, I made pak choy instead.
ReplyDelete