Coconut Rice (Indonesian)
Source and licence
"Coconut Rice (Indonesian)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice_(Indonesian), revision 4512915), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Coconut_Rice_(Indonesian)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512915
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 300 grams uncooked white long-grain rice
- 400 ml coconut milk
- 2 red shallots
- 2 slices fresh ginger
- 1 pinpoint of fenugreek seed
- 2 pandan leaves
Method
- Rinse and drain the rice.
- Put all ingredients in a skillet or saucepan; make sure the rice is submerged in the coconut milk by 2 cm.
- Cover the pan and allow to cook over medium-low heat until the liquid is absorbed.
- Remove the pandan leaves.
- Pour the rest of the coconut milk over the rice.
- Allow to rest for 15 minutes at room temperature, then serve.