Indonesian Fragrant Coconut and Spice Rice
Ingredients
- 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
Instructions
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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