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Feb 25, 2010 at 12:50PM vs Feb 25, 2010 at 12:51PM
Coconut Rice
pasta/grain
- 1 small onion, diced - 1 c. basmati or jasmine rice - 1 1/2 c. cold water - 1/2 c. thick coconut milk - 1/8 tsp. pepper - 3/4 tsp. Kosher salt - 2 to 3 pandan leaves Pandan substitutes: a few drops pandan essence, bay leaves, basil, or tarragon - 2 tsp. vegetable oil - Optional: green onions, cilantro Sauté onion until translucent. Add rice to onions and sauté a few minutes until rice is coated in oil and also slightly translucent. Transfer to a rice cooker if you have one. Add water, coconut milk, salt, pepper, pandan leaves. Cook until rice cooker switches off. If using a pot, let cook for 20 minutes at low heat with lid on or until done. Fold in green onions/cilantro if you want to at the end. Remove pandan leaves, fluff, and check seasoning before serving. Time: 401/2 mins. hour Serves: 3 to 4 Source: [Rouxbe](http://rouxbe.com/recipes/54-coconut-infused-rice/preview).