INDONESIAN COCONUT RICE

Indonesian Coconut Rice image

Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies. From Vegan Fire & Spice, by Robin Robertson

Provided by Mindelicious

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 yellow onion, minced
3 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon dry mustard
1/2 teaspoon hot red pepper flakes
1/4 teaspoon ground cloves or 1/4 teaspoon allspice
2 teaspoons sugar (to taste)
4 cups cooked brown rice
1 cup shredded coconut
salt & freshly ground black pepper
peanuts (garnish) (optional)
toasted coconut (garnish) (optional)

Steps:

Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.

*** Explore more Indonesian Coconut Rice Recipes »

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