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Ingredients : Serves 5
500 g long grain rice
4
1/2 cups coconut milk
2
1/2 teaspoons salt
1
onion, chopped finely
2
cloves garlic, chopped
1
teaspoon ground turmeric
1
teaspoon ground cumin
2
teaspoons ground cilantro
1/2 teaspoon dried shrimp paste
1/4 teaspoon kencur powder
1
teaspoon lemon rind, chopped finely
Method :
Wash the rice and drain well. Combine all
the ingredients except the rice into a wok with well-fitting lid. Bring
slowly to the boil, remove lid and stir frequently. Add the rice, stir
and bring back to the boil. Turn heat to low, cover the lid tightly, and
steam for 20 minutes. Uncover, fork rice lightly, and mixing in any
coconut milk that has not been absorbed. Replace the lid and steam for 5
minutes longer. Serve hot with dishes and sambal.
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