Indonesian Coconut Rice
Indonesian coconut rice is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g black rice (from Thai shop)
- 2 vanilla pods
- 4 cm cinnamon stick
- 150 ml water
- 30 g white basmati rice
- 75 g palm sugar
- 200 g fresh coconut milk
- 0.5 tsp Salt
- 150 ml water
- coconut slices
Instructions
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1.
Add the black rice along with the inner flesh of the vanilla pods, cinnamon, and water to a pot. Simmer for about 20 minutes while stirring occasionally. Then add basmati rice and simmer for another 20 minutes. Add palm sugar, dissolve it, then remove the pot from heat.
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2.
Whisk coconut milk, salt, and water together. Strain through a sieve and bring to a boil once more.
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3.
Arrange the rice on plates. Garnish with thin coconut slices.
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4.
Serve with coconut milk on the side.
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5.
Black Thai rice: The husk layer of this rice variety is water-soluble, so the cooking liquid turns dark. The aroma of the firm, crunchy grains resembles grass.
