Posted in Recipes on December 15, 2006 by Chin Chern Yen |
Ingredients
Rice
- 2 cups rice
- 1 cup thick coconut milk
- 1 cup water
- 4-5 strands pandan (screwpine) leaves, knotted
- 2 inch ginger stem, crushed
- A good pinch of salt
Sides
- Ikan bilis (dried anchovies), fried
- Groundnuts, roasted
- Cucumber
- Hard-boiled egg, cut into wedges
- Fried papadums
Method
- Place all ingredients into a container, and steam until rice is cooked and all liquid is absorbed. Alternatively, you could cook this in a rice cooker.
- Fluff up rice and discard pandan knots and ginger. Serve with fried ikan bilis, roasted groundnuts, cucumber slices and hard-boiled egg wedges.
Food Note
- If using fresh coconut milk, add 2 cups of water to one grated coconut to extract the milk and use this in place of the liquid in this recipe. Otherwise, when using instant coconut cream, follow the recipe above. This is because instant coconut often has a stronger flavour and thicker consistency.
