One Way Cooking Coconut Milk Rice

I named this rice recipe one way cooking coconut milk rice because it's an easy way to cook it. It only takes one method at a time.

Rice cooker. A cooking utensil in the modern era to make it easier to cook rice without having to check it repeatedly. It will automatically sound and switch to heating mode by itself if the rice is cooked. This will prevent the rice from burning.

In the past, my family cooked rice in a traditional pot. Then, we have to steam the rice again to produce delicious rice that doesn't go stale easily. We also used stoves and firewood for cooking in the past.

Well, back to the topic of food recipes this time. I will share a simple food recipe that uses a rice cooker. This will really help cook breakfast or lunch, or even dinner in the short time.

If you don't have a rice cooker, you can use a pan with a lid. It's just that we need to check every five minutes so that the rice doesn't burn. Also, rice has the right level of doneness when there are no more liquid ingredients inside the pan.

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I also call this rice menu Savory Rice because coconut milk produces a savory taste. This savory rice will have a rich taste because it is filled with spices and herbs ingredients.

Here, for the spices and herbs, I use bay leaves, cinnamon stalk, ginger, coriander powder as well as celery, garlic and onion.

For vegetables that add color and are a source of nutrition, we can use types of vegetables that are suitable for mixing with savory milk variations. We can use carrots, peas, or chopped green beans. Here, I chose to use carrots.

Anyway, to measure rice, I use the cup that is usually used for cooking, not the cup that comes with the rice cooker. So, in this recipe I use 2 cups of rice for 3-4 servings.

I use a ratio of 1:1 for the coconut milk. Use thin coconut milk. So, you have to add more water if you use thick coconut milk from canned coconut milk. Here, I dilute 100 ml of coconut milk, into 2 cups of coconut milk.

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THE INGREDIENTS

• 2 cups of rice
• 2 cups of coconut milk
• 2 baby carrots or 1 big carrot
• 3 celery stems
• 2 bay leaves
• 3-5 cm of cinnamon stalk
• a thumb size of ginger, flattened
• 2 lemongrass stalks, cut into 2 pieces. so became 4 pieces. Flattened
• 1/2 teaspoon salt
• 1/2 teaspoon coriander powder
• 5 small cloves of red onion OR 1/2 bulb of shallot, chopped
• 3 cloves of garlic, chopped

FOR SERVING

• 5 small cloves of red onion OR 1/2 bulb of red onion, thinly sliced
• optional: roasted peanuts or almonds or cashews

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COOKING INSTRUCTIONS

STEP 1

Diced carrots or chopped carrots. Just use faster way in your version. So it won't waste much time. Or, you can just slice carrots as usual.

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STEP 2

Wash rice 3 times. This method is the instructions from my whole family passed down from my grandmother. Then drain the washing water.

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STEP 3

Add chopped carrots into rice cooker pan. Also, add all ingredients together. Then, mix well.

Then close the rice cooker and let the rice cook until the cook mode has changed to warm mode.

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STEP 4

While waiting for the coconut milk rice to cook, prepare the fried red onions. Slice all the red onions.

Preheat with medium fire. Then, fry the red onions until they turn golden brown or brown.

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STEP 5

Remove the fried red onion and drain. The texture of fried red onions will become crunchier when they have cooled to room temperature.

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SERVING

This is the result of coconut milk rice after it is cooked and the rice cooker is opened. It's really fragrant and beautiful. 😊😍😍😍

Then, throw away all visible hard spices and herbs. Flattened ginger, bay leaves, also cinnamon stalks. So that nothing is eaten when it is served later.

Stir the rice well. Then transfer to a serving plate. Sprinkle with fried red onions and nuts. Also, spicy chili sauce for you spicy lovers.

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This rice menu can be a delicious breakfast menu. I can even leave the cooking process while I do other things.

Well, in Indonesia, you are used to eating savory rice or coconut milk rice as a breakfast menu. Served with a variety of choice toppings. ❤️ Until next on my recipe. 🍃🍃🍃❤️

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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