Indonesian Coconut Rice

Mindelicious's Note:

Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies. From Vegan Fire & Spice, by Robin Robertson

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons oil
• 1 yellow onion , minced
• 3 garlic cloves , minced
• 4 scallions , minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon dry mustard
• ½ teaspoon hot red pepper flakes
• ¼ teaspoon ground cloves or ¼ teaspoon allspice
• 2 teaspoons sugar (to taste)
• 4 cups cooked brown rice
• 1 cup shredded coconut
• salt & freshly ground black pepper
• peanuts (garnish) (optional)
• toasted coconut (garnish) (optional)

Directions:

1. Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
2. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
3. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
4. Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.