Lara Dunston is a Cambodian food and travel writer: she also makes a solid coconut rice, something Nat whipped up to accompany a great Burmese Chicken Curry we had last weekend.
Nothing says you’ve made an effort than a rice that has colour, or additional elements, or both.
This is one such rice, perfect for any Southern Asian curry.
3 c jasmine rice
1 c coconut milk
2 tbsp vegetable oil
3 shallots, finely chopped
1 tsp salt
1/2 tsp turmeric
2 cinnamon sticks
4 bay leaves
- Rinse the rice until the water runs clear then transfer to the rice cooker. (We cooked in the microwave).
- Pour coconut milk into the rice cooker and then water until it reaches the 3 cup measure.
- Add vegetable oil, shallots, salt, spices and bay leaves and combine well.
- Cook until the rice is cooked through and then rest for 10 minutes.