Indonesian · serves 2

Indonesian Coconut Rice

Turmeric yellow, coconut rich, curry leaves through it. Ten minutes of work.

30 min Easy Vegetarian

Ingredients

  • 2 cups rice, washed
  • 1 cup coconut milk
  • 2 cups water
  • 1/2 tsp turmeric
  • 6 cardamom pods, crushed
  • 10 curry leaves
  • 1 onion, chopped
  • A pinch of ground cloves
  • Black pepper
  • Salt

Method

  1. Fry the curry leaves and onion in oil until the onion turns clear.
  2. Rice, turmeric and coconut milk in. Stir well to coat.
  3. Pepper, cloves, salt, cardamom, then the water.
  4. Bring to a boil, then simmer covered until done. Pull out the whole spices before serving.

Questions people ask about Indonesian Coconut Rice

How long does Indonesian Coconut Rice take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rice in Indonesian Coconut Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Indonesian Coconut Rice ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Indonesian Coconut Rice vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

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