Description
Indonesian Rice with vegetable broth and coconut milk.
Ingredients
Scale
- 2 tsp ground turmeric (or 1.5 inch freshly chopped turmeric root)
- 1 ½ cups of uncooked long grain white rice, washed and drained
- ¼ cup water
- 1 ½ cups coconut milk
- ½ cup vegetable broth (original recipe calls for chicken stock, but we swapped)
- 1 Salam, or pandanus leaves (we substituted kaffir lime leaves here)
- 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
- 1 (2 ½ cm) fresh galangal, peeled and sliced (we substituted ginger)
- 1 teaspoon salt
Instructions
- Combine the rice, turmeric, coconut milk, water, and vegetable broth into a small pot
- Add the salam panadus (or kaffir lime) leaf, lemongrass, galangal (or ginger) and salt into the pot and put over high heat
- Bring entire pot contents to a boil
- Reduce heat to medium-low and let cook, covered, for 10-15 minutes. The liquid should be fully absorbed
- Once the liquid is fully absorbed, bring heat to a complete simmer and let cook for another 5-10 minutes. The rice will dry up and become fluffy
- Remove rice from heat and fluff with a fork
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indonesian
