Description
A creamy coconut rice dish from Malaysia that brings nostalgia and flavor with every bite.
Ingredients
Scale
- 2 cups of coconut milk
- 1 cup of jasmine rice
- 1 pandan leaf (optional)
- Salt to taste
- 1 cucumber, sliced
- 4 hard-boiled eggs, halved
- 1 cup of sambal (spicy chili paste)
- 1 cup of fried anchovies
- 1 cup of roasted peanuts
- Banana leaves for serving
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice, coconut milk, salt, and pandan leaf in a pot. Cook over medium heat until boiling.
- Reduce the heat to low, cover the pot, and allow the rice to simmer for 15-20 minutes until cooked and fluffy.
- Prepare your sambal and fry the anchovies in a separate pan until crispy.
- Hard-boil the eggs, then peel and cut them in half.
- Serve the coconut rice on banana leaves, arranging cucumber slices, hard-boiled eggs, sambal, fried anchovies, and roasted peanuts around it.
Notes
Make sure to rinse the rice thoroughly for the best texture. Adjust salt and sambal to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg