Coconut rice

Coconut rice

By
From
KOTO
Photographer
Michael Fountoulakis

Coconut rice can be served as part of a banquet. It is especially loved by children, who eat it—rolled into balls—as a lunchtime treat.

Ingredients

Quantity Ingredient
2 cups glutinous rice
1/2 teaspoon salt
1/2 teaspoon sugar
3 teaspoons coconut milk
1 cup shredded coconut

Method

  1. Soak the rice in cold water for a minimum of 4 hours. (If it is more convenient, you can soak it overnight.)
  2. Drain the rice and rinse it under cold running water until the water runs clear.
  3. Place the rice in a steamer lined with muslin cloth. Add the salt and sugar, and steam for 25 minutes. Remove the lid and pour the coconut milk over the rice. Cover again and cook for a further 5 minutes.
  4. When cooked, put the rice into a bowl and fold through the shredded coconut using a metal spoon.
  5. Serve immediately, or cover with a damp cloth to prevent the rice from drying out and hardening.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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