By Devi Poojari
January 10, 2024
Image Credit: Wikipedia
If a wholesome bowl of rice is all you love for dinner, choose to make this addictively creamy coconut rice to eat with a spicy curry or helping of spicy sambal. What’s also special about this staple delicacy from Malaysia is that the rice is cooked in a bamboo steamer for the most delicate grains.
Image Credit: Needpix
2.5 cups basmati rice 200 ml coconut milk 1 tablespoon grated ginger 2 teaspoons kewra water 1 hard-boiled egg, halved 2 tablespoons fried peanuts ½ cucumber, sliced 1 tablespoon sambal paste Salt, to taste
Image Credit: Flickr
Set up a deep pan with 3-inches of hot water over a stove and place the bamboo steamer on top.
Image Credit: Flickr
Line it with a soft, clean cheesecloth and allow the water to come to a boil.
Image Credit: Wallpaper Flare
Rinse the rice and drain all the water before adding it to a separate pan with the kewra water, coconut milk and ginger.
Image Credit: Wikimedia Commons
Continue to stir the mixture until it starts to thicken slightly before seasoning with some salt.
Image Credit: Flickr
Once it resembles the texture of rice pudding, transfer it to the cloth-lined steamer and cook it on a low heat for 45-50 minutes.
Image Credit: Flickr
Check the texture of the rice after 35 minutes for doneness and continue to cook as needed, until the grains turn fluffy and soft without sticking.
Image Credit: Wallpaper Flare
Transfer some to a bowl while still hot and top up with the boiled egg, sambal paste, fried peanuts and cucumber.
Image Credit: Flickr