Turmeric Coconut Rice

By / Photography By Sonal Penner | November 07, 2017

Ingredients

  • 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

Preparation

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

Ingredients

  • 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
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