Recipe by Debbie R.
This is a Malaysian breakfast dish, according to Mark Bittman in "The Best Recipes in the World." See note below in recipe for suggested accompaniments.
Top Review by Bonnie G #2
This was a really differant breakfast from what I'm used to but expected that and was excited about trying something out of my comfort zone. I made exactly as directed other than reducing the amount to serve 2 as it's only me. Loved the rice done this way - hint of cinnamon with the coconut milk made it taste almost like a creamy rice pudding. I used the egg option as the accompaniment and that combo was not to my personal taste, think the peanuts would have been better. Enjoyed the rice more by itself. Cooking with the milk I found it to stick really bad to the bottom of the pan but while it was a mess (soaking cleaned it right up) the taste was very nice. Made for Unrated Asian Recipe Tag Game - July-August 2009â€�.
- 1 1⁄2 cups long-grain rice
- 1 1⁄2 cups coconut milk
- 1⁄2 inch piece fresh ginger, peeled and finely sliced
- 1⁄2 teaspoon salt
- 1⁄2 cinnamon stick
Directions See How It's Made
- In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
- To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
- FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).