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Categories:
long grain rice chicken stock coconut milk garlic salt coconut turmeric black pepper ground ginger chili flakes
Viewed: 38 - Published at: 7 years agoIngredients
- 1 1/2 cups long grain rice
- 2 - 2 1/2 cups chicken stock
- 1/2 cup coconut milk (low fat)
- 5 pandan leaves (tied into a knot for easy removal)
- 1 teaspoon garlic powder
- 1 dash salt
- 1/4 cup desiccated coconut (dried flaked coconut)
- SPICES
- 1 dash turmeric
- 1 dash black pepper
- 1 dash ground ginger
- 1 dash chili flakes
Method
- Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
- Simmer over low heat.
- In the meantime dry fry dessicated coconut with the spices until lightly browned.
- I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
- Add the dessicated coconut and mix well before serving.
- May serve with Malaysian Chicken Curry.
