- 3 cups long grain rice
- 2 cups coconut milk
- 2 cups water
- 1 bay leaf (if you can find it: daun salam)
- 2 lime or lemon leaves (I use Meyer lemon leaves from my garden)
- 1 stalk lemon grass, bruised
- 1 2-inch piece turmeric, peeled and grated
- Good pinch salt
Soak the rice in ice cold water for 30 minutes (it helps the grains keep a nice long shape whereas cooking unsoaked rice can split the grains. However feel free to follow your own method of cooking long-grain rice).
Drain the rice and put in a pan with coconut milk, water, bay leaf, lemon grass, turmeric and salt. Bring to a simmering boil. Lower heat, cover pan and steam for 20 minutes or until rice is fluffy and cooked. Fluff the rice with a fork, remove lemon grass and leaves and serve with sliced pork and strained braising sauce.
TIP: Garnish this rice with condiments like half boiled egg, quick-pickled cucumber, fresh-cut chili slices, toasted coconut flakes.
NOTE: You can find all the items pictured in this recipe at Bering's (sponsored)
About this recipe
Lazy Susan (left), Staub grill pan, bowl, wine glasses from Bering’s on Westheimer; Berings.com