Indonesian Festive Coconut Rice Recipe

Number of serving: 4

Preparing time: 25 minutes

Cooking time: 40 minutes

Ingredient A:
1 medium onion, cut into thin wedges
1 piece fresh ginger (size 4 cm / 1 inch), grated
2 cloves garlic, thinly chopped

Ingredient B:
2 cups (500 g/1 lb) long-grain rice
1 teaspoon ground turmeric
4 cups (1 liter) coconut milk
teaspoon salt
6 curry leaves
3 hard-boiled eggs, cut into quarters
1 Lebanese cucumber, thinly sliced
2 red chilies, thinly sliced
1/2 cup (35 g / 1/4oz) crisp fried onion

Ingredient C:

3 tablespoons oil

Heat the oil in a large pan; put in the Ingredient A and fry over low heat for 5 minutes. Put in the rice and turmeric, and stir well for 2 minutes. Place the coconut milk in another pan, and heat until nearly boiling. Pour the mills over the rice, stirring constantly until the mixture comes to the boil. Put in the salt and curry leaves. Cover with a tight-fitting lid, reduce the heat to low and cook for 25 minutes. Remove the lid, stir well and set aside for 10 minutes. Remove the curry leaves and move the rice onto a plate (traditionally put on top of banana leaves). Arrange the egg, cucumber and chili over the rice and sprinkle the fried onion over the top.

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