Pasta, Noodles and Rice Recipes - Indonesian Spiced Coconut Rice Recipe

Ingredients

Serve 6

• 375 g/12 oz basmati rice

• 125 g/4 oz creamed coconut, chopped

• 750 ml/1 1/4 pints boiling water

• 7 cm/3 inch piece of lemon grass, halved lengthways

• 2 x 2.5 cm/1 inch pieces of cinnamon stick

• 4 curry leaves

• 1/2 teaspoon grated nutmeg

• 1/2 teaspoon ground cloves

• 1 teaspoon salt

• pinch of pepper

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Method:

1. Wash the rice thoroughly under cold water. Drain and place in a large heavy-based saucepan.

2. Dissolve the creamed coconut in the measured water, and add to the rice with the lemon grass, cinnamon, curry leaves, nutmeg, cloves and salt and pepper.

3. Bring the rice to the boil and then boil, uncovered, over a moderate heat for 8 minutes, stirring frequently, until almost all the liquid is absorbed.

4. Reduce the heat to low, cover the pan with a tight fitting lid and cook the rice very gently for a further 10 minutes.

5. Remove the pan from the heat and, working quickly, loosen the rice grains with a fork.

6. Cover the pan with a clean, dry tea towel and allow the rice to cook in its own heat for a further 15 minutes. Serve immediately.