MALAY-STYLE CO­CONUT RICE

NZ House & Garden - Outdoor Living - - Outdoor Entertaining -

long grain rice, co­conut milk, kaf­fir lime leaves, peanuts, cu­cum­ber, fresh & dried shal­lots, ikan bilis, co­conut thread, ke­cap ma­nis, limes

Place 1 cup rinsed long grain rice in a saucepan with 400ml co­conut milk, 2 kaf­fir lime leaves and a good pinch of salt. Bring to the boil then cover, lower heat and sim­mer un­til milk has been ab­sorbed. Take off heat and fluff. Cover and sit for 15 min­utes. Gar­nish with toasted co­conut thread and serve with roasted peanuts, thinly sliced cu­cum­ber, hard-boiled eggs, sliced fresh shal­lots, fried shal­lots, ikan bilis (dried an­chovies), ke­cap ma­nis (sweet soy sauce) and lime wedges. (Find fried shal­lots, ikan bilis and ke­cap ma­nis at Asian food out­lets.)

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