Indonesian Coconut Rice Recipes

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

INDONESIAN COCONUT TURMERIC RICE WITH CASHEWS

Steps:

• In a saucepan heat oil on medium heat, and saute shallots until translucent.
• Rinse the rice in a strainer until the water runs mostly clear. Add in the rice and stir to combine.
• Next, add the water, coconut milk, salt and turmeric and stir.
• Turn the heat to high and bring to a boil.
• Turn heat down to medium-low and cover.
• Cook covered for about 20 minutes.
• Fluff rice, and transfer to a bowl.
• Top with cashews, and cilantro.

NASI LIWET (INDONESIAN SPICED COCONUT RICE)

Steps:

• Blend opor ayam paste and cook opor ayam. In a blender, add 5 shallots, 3 garlic cloves, 4 candlenuts, 1 tsp toasted coriander seeds, and a pinch of salt then blend into a smooth paste. Set aside.
• Cook chicken. In a large pot, add chicken then pour in enough water to cover the chicken Bring to a boil for 15 minutes, occasionally skimming off the fat (scum) with a ladle as it floats to the surface Remove from heat When cooled, remove the chicken, and pour away ¾ of the water.
• Cook opor ayam paste-cook paste and add chicken.Cook opor ayam paste-cook paste and add chickenIn the same large pot, add in the opor ayam paste together with 1 pc bruised galangal, bay leavesand 1 stalk lemongrass tocook chicken.Pourin 500 ml coconut milk and then let it simmer for about 10 minutes.Add 1 tbsp sliced palm sugar, and cook to reduce for 5 more minutes.Season to taste, then cover and simmer for 10 minutes. Set aside.
• Prepare choko, blend into choko sambal paste. Peel or cut the skin off the choko and then julienne.Rub a generous amount of salt on the julienned pieces Leave to marinate for 5 minutes, then rinse under running water until excess salt is gone Drain and set asideRubbing salt into the choko gets rid of the bitterness In a blender, add 7 red chilies, 8 shallots, 3 garlic cloves, drained hebi and a pinch of salt Blend into a smooth paste.
• Fry choko sambal paste. In a pan on medium heat, add paste and fry for 2 minutes. Add smashed galangal, 1 dried bay leaf, 1½ tbsp sliced coconut palm sugar, long beans, julienned choko and salt to taste, then continue to fry until fragrant.
• Make Egg Omelette. In a blender, add 3 shallots, ½ tsp salt, and ½ tsp sliced coconut palm sugar then blend into a smooth paste. This will be the tim telur paste. In a pan,add 200ml coconut milk and stir in tim telur paste, bring to boil and letitcool. Whisk 2 eggs and pour tim telur batter into egg, steam for 20 minutes (or until firm). In the same large pot, add in the opor ayam paste together with 1 pc bruised galangal, 1 dried bay leaf and 1 stalk lemongrass to cook chicken.
• Cook Coconut Rice. Pour 1 L coconut milk into a separate pot and bring it to a boil on medium heat. Once boiling, add in rice along with 2 dried bay leaves, 1 stalk lemongrass and a pinch of salt. Stir until the coconut milk starts to thicken and reduce. This takes about 15 minutes. Ensure that the rice doesn't stick or burn on the bottom. If the coconut milk reduces too much and it starts to become dry, just add a little more as needed. Set aside for another 10 to 15 minutes, then fork through to make it fluffy.

COCONUT RICE

Steps:

• Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

ASIAN COCONUT RICE

Steps:

• In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

INDONESIAN COCONUT RICE

Steps:

• Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
• Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
• Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
• Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.

SIMPLE FRAGRANT INDONESIAN COCONUT MILK RICE (NASI UDUK)

Steps:

• Rinse the rice well. To do this, place it into a sieve and then in a large bowl of water. Use your hands to rub the rice with your fingers until the water is milky white. Then discard that water and replace it with new water. Repeat this 3-4 times, or until the water is almost clear.
• Rinse the pandan leaves and tie them into knots. This will help them infuse their flavor into the rice more while cooking (and allows them to fit in the pot!).
• Lightly bash the lemongrass with the side of a large knife or a rolling pin/similar tool and tie them in a knot too.
• Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on.
• Bring the mixture to a boil over medium-high heat then lower to a simmer. Cook for 15-20 minutes. I recommend stirring it once after the first 5 minutes to reduce the risk of the coconut milk scorching at the bottom of the pan.
• Once you notice all the liquid has been absorbed, remove the pot from the heat and allow it to stand and "steam" for a further 10 minutes before removing the lid.You can also cook the nasi uduk in a rice cooker. Just be aware that you'll need a little less water (check the recipe card for amounts). In a rice cooker, use the "white rice setting". Once ready, leave to steam for a further 10 minutes.
• Remove the lid and all the aromatics (knotted ingredients, ginger, and galangal). You can then serve it - typically, this is done as a "mound" or in a cone shape. Then enjoy with the mains and sides of your choice!
• Store: you can store the leftover rice in an airtight container in the refrigerator for between 3-4 days.Freeze: transfer the cooked rice to freezer-safe containers and freeze for up to 4 months. Allow to thaw in the fridge before reheating.Reheat: as rice sits, it tends to dry out. So when reheating, make sure to splash with a bit of additional coconut milk or water, then reheat on the stovetop, in the microwave, or on the "warm" function in your rice cooker.

CHEESY COCONUT RICE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In a saucepan set on the direct heat side of the grill, melt the butter. Add the garlic, onions and a pinch of salt. Cook until the onions are slightly translucent, 2 to 3 minutes, then add the ginger and jalapeños. Cook, stirring occasionally, until the vegetables are softened and aromatic, another 2 minutes.
• Stir in the rice and continue to toast until very fragrant, about another 3 minutes. Add the chicken stock, coconut milk, shredded coconut and nutmeg, season with salt and pepper and bring to a boil. Stir, move the pot to the indirect heat side of the grill and cover with a lid.
• Close the grill and simmer until the rice is cooked through and the liquid has been absorbed, 15 to 18 minutes.
• Remove from the heat and fluff with a fork. Add the scallions, farmer's cheese and lime zest and, using a fork, gently fold in. Serve.

INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI

Steps:

• In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 T of the fat. Reduce the heat to moderately low.
• Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining salt and pepper. Cook, stirring, for 1 minute.
• Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost donw, about 20 minutes.
• Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.

LEMONGRASS-SCENTED COCONUT RICE

Steps:

• 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
• 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
• 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
• 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
• 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)