At Home With Theresa

This recipe is for an Indonesian style coconut rice. Fragrant and lightly flavored with coconut, it will surely be a new favorite. Serve with curry, fried eggs, omelets, fried chicken – really, it goes with anything. I love eating it by itself with kimchi, takuan, and a little scrambled egg…unusual, yes but this combo works for me. 😊

This rice dish is easy to prepare and tastes so delicious. Since it can be served hot or at room temperature, it can be prepared for lunch or picnics.

I hope you enjoy this coconut rice dish and find other ways to serve it!

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*NOTE that this recipe uses the tiny Itaki cup, unless specified.*

4 Itaki cups long grain rice

2 1/2 Itaki cups water

2 Itaki cups coconut milk

1 lemongrass leaf, green part, folded over and knotted

1/2 teaspoon salt

Fried shallots or garlic, to serve

3 Itaki cups water in the base

Place rice in the big bottom bowl (or medium bowl) of an electric lunchbox. Rinse the rice and drain well. Add the water, coconut milk. Stir.

Lightly crush the knotted lemongrass and add to the bowl with the salt.

Place the bowl in the ELB base. Add 3 (120ml) little cups of water to the base, cover and steam until done, about 55 minutes.

Carefully open the lunchbox, fluff the rice and remove the lemongrass. Top with fried shallots (or garlic, which is what I had!) and serve.