Indonesian coconut and spice rice
Really Easy!
Ingredients
1 spring onion (scallion)
1/2 tablespoon oil
40 g (1½ oz/½ cup) peanuts, roughly chopped
1/2 tablespoon shredded coconut
125 ml (4½ fl oz/½ cup) coconut milk
5 cm (2 inch) lemongrass stem, white part only, lightly crushed with the side of a knife
4 curry leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
250 g (9 oz/1¼ cups) long-grain rice
Method
Step 1
Basmati or jasmine rice can be used instead of long-grain rice, if you prefer. Avoid lifting the lid of the wok while the rice is cooking, as all the steam will escape, resulting in thick, starchy rice.
Step 2
Cut the spring onion into 2.5 mm (⅛ inch) slices. Heat the oil in a wok. Add the peanuts and cook, stirring often, until they turn golden brown. Add the coconut and stir until it darkens slightly and becomes fragrant.
Step 3
Pour the coconut milk and 500 ml (17 fl oz/2 cups) water into the wok. Add the lemongrass stem, curry leaves and spring onion then bring to the boil. Reduce the heat and simmer for 2 minutes. Add the cumin, cardamom and turmeric, and bring to the boil again. Lift out the lemongrass stem, then add the rice and cook until steam holes appear at the surface of the rice.
Step 4
Cover the wok with a tight-fitting lid, reduce the heat to very low and cook for 10 minutes. Lift the lid, check if the rice is cooked, and continue cooking (with the lid on) if required.
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