This awesome recipe for coconut rice is so delicious.
It will literally go with any curry you make, just beautifully and in fact I’d argue it’d prolly go perfectly with almost any Malaysian Chinese food you could cook.
Today I am publishing this recipe on the same day as I publish my infamous beef rendang recipe – as the two go hand-in-hand, and you really can’t have one without the other.
- 1 cup jasmine/long grain rice
- 1.5 cups of water
- 50g coconut milk powder (or if you can’t get this you can use coconut milk or coconut cream – but reduce your amount of water added accordingly)
- 2 large kaffir lime leaves – crumpled in your hand and thrown in
- 1/2 tsp salt
- 3/4 tsp sugar
- A handful of dessicated or shredded coconut, toasted to garnish (optional)
Whack it in the the rice cooker and press start
Try it! You’ll like it! 😉