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Solo coconut rice
- Serves
4-5
- Difficulty
Easy
By Eleanor Ford
Published 2019
Rice is steamed with coconut milk and chicken broth until soft, unctuous and fragrant in this iconic dish from Solo, Java (formally known as Surakarta). I learnt this version of nasi liwet in the royal palace kitchens where the female chefs have been seasoning it this way for generations.
Ingredients
300 g 1½ cups 2 2
Method
Wash the rice well, swirling it gently in four changes of water. By the end there should be little cloudiness left in the water. Drain.
Put all of the ingredients in a pan with a pinch of salt and bring to the boil, stirring to stop the coconut milk scorching. Boil hard for about 10 seconds, still stirring, then turn the heat to the lowest. Cover with a lid and simmer for 15 minutes.
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