Indonesian Spiced Coconut Rice Recipe

Cooking Directions

• STEP 1.Rinse 2 cups of jasmine rice until the water runs clear.
• STEP 2.In a large pot, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 2 pandan leaves, 2 bay leaves, 1 lemongrass stalk (bruised), 1 teaspoon of salt, and 1 teaspoon of sugar.
• STEP 3.Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
• STEP 4.Simmer the rice for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked through.
• STEP 5.Remove the pandan leaves, bay leaves, and lemongrass stalk before serving.
• STEP 6.Fluff the rice with a fork and serve hot with your choice of side dishes.

Cooking Tips

• To enhance the flavor, you can add a pinch of turmeric powder to the rice mixture.
• If you don't have pandan leaves, you can substitute with pandan essence or omit it.
• For a richer taste, you can use coconut cream instead of coconut milk.
• Make sure to rinse the rice thoroughly to remove excess starch and achieve fluffy rice.

Storage and Serving

• Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the rice, sprinkle some water over it and steam it for a few minutes until heated through.
• Serve the Indonesian Spiced Coconut Rice as a main dish or as a side dish with your favorite Indonesian dishes.