This rice is pale gold and very scented. Rice is more typically eaten plain, but in parts of Indonesia there are dishes resembling the pilafs and biryanis of the Middle East and South Asia. The spices - cloves, cardamom, cinnamon - of the old spice trading routes suffuse it with flavour.
Wash the rice thoroughly, swirling the grains in four changes of cold water until most of the cloudiness has gone.
Heat the coconut oil in a saucepan and fry the onion until softened. Add the garlic, ginger and spices and cook for a minute longer. Stir through the rice so it is lightly coated and glistening.
Remove from the heat without peeking in and leave the rice to continue steaming under the lid for another 10 minutes. Gently fluff the grains with a fork before serving.
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