Total Time
45mins
Prep 30 mins
Cook 15 mins

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

Ingredients Nutrition

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.
Most Helpful

I loved this dish. It was very good with Indonesian Meatballs & Indonesian Fried Chicken. It was easy to make. Thank you for the excellent recipe Mindelicious.

Luna Hippie July 22, 2012