Wednesday, Apr. 11, 2007, 8:12 p.m., Recipe: Coconut rice

Adapated from http://allrecipes.com/recipe/malaysian-nasi-lemak/detail.aspx
Serves 4 (approx.)

1 Cup long rice (Basmati for preference)
2-4 thinly sliced fresh ginger
1 Cup coconut milk
1 Cup water

1. Wash the rice as per normal (i.e. rinse 2 times, and drain).
2. In medium saucepan, combine rice + ginger + coconut milk + water.
3. Cover and bring to boil (but not over boil). Lower the heat to a simmer.
4. Simmer for 13-15min (until liquid is all absorbed).
5. Remove from heat and stand for at least 10min to allow the rice to fluff.

• Serve hot or cold.
• Serve as side dish, or
• serve as main with at least 2 side dishes.

To be genuine Rasa Malaysian Nasi Lemak (http://www.malaysianfood.net/recipes/recipenasilemak.htm), pandan (or screwpine) leaves is added at the same time as ginger. Every other variation seems to just that - variations: bay leaf, salt, sugar, cloves, shallots.

I'm eating this tonight with Malaysian curry-from-a-packet with added ingredients. It is all cooking right now and the aroma is fantastic...yummy :-)

Update 9.49pm: It was very yummy. Malaysian chicken curry (chicken, potato, carrot) and chilled salad.

Notes: To the Malaysian curry I added my own crushed garlic + chili, ground/pounded cumin seeds + cinnamon + coriander seeds. I'd like to make my own powder from scratch. If I ever do, it'll probably be on this diary somewhere :-p

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(c) Sockii