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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A South East Asian dish from the Malay community. Easy peasy but OH, so tasty. The aroma makes your kitchen smell divine. Goes great with Red Chili Shrimp, fried fish and thickly sliced cucumber. Also good with South East Asian Mussel Curry or even Pacific Island and Caribbean dishes. Ingredients:
4 level cups raw thai jasmine or hom mali rice, unwashed |
2 level cups thick coconut milk |
4 level cups water |
8 pandan (screwpine) leaves, knotted or bundled - this is essential and cannot be substituted |
2 slightly rounded tsp salt |
1 rounded tsp sugar |
Directions:
1. If you have a rice cooker, put everything into it and stir gently but thoroughly to dissolve salt and sugar. Replace lid, turn on cooker and forget about it till time to eat.
2. If you don't have one, put everything into a thick bottomed pot that is twice as wide as it is high and stir gently to dissolve salt and sugar.
3. Bring to the boil over medium high heat till most of the liquid has evaporated and venting holes start to appear on the surface of the rice.
4. Put lid on and reduce heat to minimum (the gentler the heat the better). Leave undisturbed for 10 minutes.
5. Turn off heat and leave undisturbed for another 20 minutes before fluffing gently with a large fork. Serve
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