Yellow Coconut Rice
Place rice in a sieve. Rinse under cold water until water runs clear. Place the rice, water, coconut cream and turmeric in a large heavy-based saucepan over medium-high heat. Wrap peppercorns in a …
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 600g (3 cups) jasmine rice
- 750ml (3 cups) water
- 400ml can coconut cream
- 1 tsp. ground turmeric
- 1/4 tsp. black peppercorns
- 1 lemongrass stem, bruised, tied into a knot
- 1/2 tsp. salt
Method
- Place rice in a sieve. Rinse under cold water until water runs clear. Place the rice, water, coconut cream and turmeric in a large heavy-based saucepan over medium-high heat. Wrap peppercorns in a piece of muslin cloth. Tie with kitchen string. Add peppercorns, lemongrass and salt to saucepan.
- Bring to boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until liquid is almost absorbed. Cover. Set aside for 10 minutes. Remove the lemongrass and peppercorns. Use a fork to separate the grains.
