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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon oil

  3. 1/2 cup peanuts -- unsalted, shelled

  4. -- and roughly chopped

  5. 1 tablespoon dried coconut

  6. 1 cup coconut milk

  7. 2 cups water

  8. 1 lemon grass stem --

  9. 10 cm long

  10. 8 curry leaves

  11. 2 spring onions -- cut in

  12. 2 mm slices

  13. 1 teaspoon ground cumin

  14. 1/2 teaspoon ground cardamom

  15. 1/2 teaspoon ground turmeric

  16. 2 1/2 cups long grain rice

Instructions Jump to Ingredients ↑

  1. Heat oil in pan. Add nuts, stir until golden; stir in coconut.

  2. Add coconut milk and water to pan. Stir in lemon grass, curry leaves and spring onions. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface.

  3. Cover pan with a tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required. NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice. HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavor to Asian dishes. Source: Cooking Indonesian

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