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Cooking Forum
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B
ButtrflyDreams
Guest
I've never even heard of coconut rice before.
S
simcooks
Guest
Oh. You can find it in restaurants serving Singapore / Malaysian food. The coconut rice is called Nasi Lemak and sometimes they serve it over a big piece of banana leaf, with fried chicken, cucumber and egg.
B
ButtrflyDreams
Guest
Really? That sounds really good. I've never been to a restaraunt that serves that kind of food before. I'll have to find 1 & try it. 
Mama Mangia
Super Moderator
* SERVES 4
* 2 cups Thai jasmine-scented rice
* 2 cups good-quality coconut milk
* 1 3/4 cups water
* 1/2 tsp. salt
* 1/2 tsp. canola or other vegetable oil
* Optional: 1 tsp. brown sugar
* Optional: 1 tsp. coconut flavoring
* Optional Garnish: 2 Tbsp. dry shredded coconut
1. Rub oil over the bottom of a deep-sided pot. (Note: the pot will need a tight-fitting lid).
2. Rinse rice and drain. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat.
Stir well.
3. Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk/water comes to a bubbling boil (this will keep the rice from sticking to the bottom of the pot and burning).
4. Once it has reached boiling, turn down the heat to medium-low (around 2.5 - 3 if you have a numbered dial). Place lid askew on the pot, so that it is 3/4 covered.
5. Allow to simmer for 15-20 minutes, or until rice has absorbed most of the coconut-water.
6. Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to sit 5-10 minutes, or until the rest of your dinner is ready (the rice will continue to cook in its own steam).
7. When ready to eat, remove the lid and "fluff" rice with a fork or chopsticks, gently loosening it in the pot. The rice is now ready to eat. (If your other dishes are not quite ready, you can replace the lid to keep rice warm until needed.)
8. Optional Step: "dry fry" the shredded coconut in a (dry) frying pan over medium heat, stirring continually until the coconut turns golden-brown. Sprinkle this toasted coconut over the rice for an extra coconutty treat.
* 2 cups Thai jasmine-scented rice
* 2 cups good-quality coconut milk
* 1 3/4 cups water
* 1/2 tsp. salt
* 1/2 tsp. canola or other vegetable oil
* Optional: 1 tsp. brown sugar
* Optional: 1 tsp. coconut flavoring
* Optional Garnish: 2 Tbsp. dry shredded coconut
1. Rub oil over the bottom of a deep-sided pot. (Note: the pot will need a tight-fitting lid).
2. Rinse rice and drain. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat.
Stir well.
3. Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk/water comes to a bubbling boil (this will keep the rice from sticking to the bottom of the pot and burning).
4. Once it has reached boiling, turn down the heat to medium-low (around 2.5 - 3 if you have a numbered dial). Place lid askew on the pot, so that it is 3/4 covered.
5. Allow to simmer for 15-20 minutes, or until rice has absorbed most of the coconut-water.
6. Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to sit 5-10 minutes, or until the rest of your dinner is ready (the rice will continue to cook in its own steam).
7. When ready to eat, remove the lid and "fluff" rice with a fork or chopsticks, gently loosening it in the pot. The rice is now ready to eat. (If your other dishes are not quite ready, you can replace the lid to keep rice warm until needed.)
8. Optional Step: "dry fry" the shredded coconut in a (dry) frying pan over medium heat, stirring continually until the coconut turns golden-brown. Sprinkle this toasted coconut over the rice for an extra coconutty treat.
S
simcooks
Guest
Thanks Mama Mangia!
I also found another online recipe from a Malaysian website KUALI
Ingredients
# 300g long grain rice
# 2 shallots
# 2 slices ginger
# 1/8 tsp fenugreek seeds ( halba )
# 1 tsp salt
# 375-400ml coconut milk (from 1/2 a grated coconut)
# 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
I got to figure out what is "fenugreek seeds" and where to buy them.
I also found another online recipe from a Malaysian website KUALI
Ingredients
# 300g long grain rice
# 2 shallots
# 2 slices ginger
# 1/8 tsp fenugreek seeds ( halba )
# 1 tsp salt
# 375-400ml coconut milk (from 1/2 a grated coconut)
# 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
I got to figure out what is "fenugreek seeds" and where to buy them.