Serves: 4

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.

Ingredients

3 c jasmine rice
1 c coconut milk
2 tbsp vegetable oil
3 shallots, finely chopped
1 tsp salt
1/2 tsp turmeric
4 cloves
2 cinnamon sticks
4 bay leaves

Method

1. Rinse the rice until the water runs clear then transfer to the rice cooker. (We cooked in the microwave).
2. Pour coconut milk into the rice cooker and then water until it reaches the 3 cup measure.
3. Add vegetable oil, shallots, salt, spices and bay leaves and combine well.
4. Cook until the rice is cooked through and then rest for 10 minutes.