Advertisement
Coconut rice
Preparation info
- Difficulty
Easy
Appears in
Published 1999
Although this rice is not cooked with any spice, it always accompanies spicy food, so I have included it here for your convenience. It is mostly used with Nonya and Singaporean cooking.
Ingredients
400 g 1 teaspoon 400 ml
Method
- Wash rice thoroughly a few times in cold water.
- Put all ingredients into a saucepan and stir well.
- Cover with a lid and bring to a boil over moderate heat.
- Stir to prevent sticking, then reduce heat and simmer for 15 minutes until liquid has been absorbed by rice and grains are soft but not broken.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe