Coconut Rice (Indonesian)

• 300 grams uncooked white long-grain rice
• 400 ml coconut milk
• 2 red shallots
• 2 slices fresh ginger
• 1 pinpoint of fenugreek seed
• 2 pandan leaves

Ingredients for 4 servings (805 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse and drain the rice.

2. 2

   Put all ingredients in a skillet or saucepan; make sure the rice is submerged in the coconut milk by 2 cm.

   Stovetop
3. 3

   Cover the pan and allow to cook over medium-low heat until the liquid is absorbed.

   Stovetop
4. 4

   Remove the pandan leaves.

5. 5

   Pour the rest of the coconut milk over the rice.

6. 6

   Allow to rest for 15 minutes at room temperature, then serve.