coconut rice

patticakes's Note:

wonderful, fragrant rice dish. it has a beautiful golden yellow color. i got this recipe from a local newspaper food column and am very grateful to chat mingkwan, who published it in the paper.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 tablespoons vegetable oil
• 2 tablespoons minced shallots
• 2 cups jasmine rice
• 2 tablespoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 whole cinnamon stick
• 3 whole kaffir lime leaves (optional)
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1 ½ cups coconut milk
• 1 ½ cups chicken stock

Directions:

1. combine all ingredients in a rice cooker, cover and switch on.
2. after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
3. if using a regular pot with lid, heat oil and add shallots.
4. cook until light brown and fragrant.
5. add rice and stir until well coated with oil.
6. stir in rest of ingredients and bring mixture to a boil.
7. reduce heat to low medium and cover pot with lid.
8. simmer rice undisturbed for 10-15 minutes until fully cooked.
9. turn off heat and let stand 5-10 minutes.
10. fluff rice and discard cinnamon stick and kaffir leaves before serving.

Reviews

[Stacysaurus]

I liked this recipe a lot. The rice was so moist and the leftovers were even better. I did not use any sugar or kaffir lime leaves since I didn't have any; instead I used some lime juice on the rice before I served it. Next time, I think I would use slightly less spices, since I think there might have been a bit too much and it was causing strange numbing sensation on the tongue (and not from the spiciness)

[Chef Babz]

I've made this twice now in my rice cooker and it's been a hit both times. I think it's a great mix of flavors but yet not too overpowering. I have not added sugar or the lime leaf on either occasions, I really didn't think the sugar was necessary. Thanks for sharing!!! :)

[Demandy]

This was easy to make, I made it in my rice cooker. I like the concept of it but I think it uses too much turmeric. It is not too spicy, but it has too much spice, which gathers in a kind of gritty way around the rice. It could also use less coconut milk because it is a bit greasy. I tried this with light coconut milk. If I were to make this type of rice again, I would use half the spices and replace half of the coconut milk with water.