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Loading...This fragrant Indonesian coconut steamed rice is gently cooked with lemongrass, ginger, and pandan leaves, yielding tender grains infused with creamy richness. It is traditionally served alongside fried chicken, tempeh, or sambal for a comforting everyday meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 18 gFat
- 14 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 1 gSugar
- 6 gProtein
- 380 mgSodium
- 220 mgPotassium
- 30 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the rice
- 2 cups (400 g) long-grain jasmine rice, rinsed until water runs clear
- 1 cup (240 ml) thick coconut milk
- 1 1/4 cups (300 ml) water
- 1 1/2 teaspoons fine sea salt
For the aromatic paste
- 2 stalks lemongrass, trimmed and finely sliced
- 4 cm fresh ginger, peeled and sliced
- 3 garlic cloves
- 2 shallots, peeled
- 2 pandan leaves, tied into a knot
- 1 bay leaf
For serving (optional)
- 3 tablespoons crispy fried shallots
- 1 sliced cucumber
- 2 tablespoons warm sambal
- 2 hard-boiled eggs, halved
Directions
- Place the rinsed rice in a large bowl, cover with cold water, and soak for 20 minutes, then drain well.
- Combine the lemongrass, ginger, garlic, and shallots in a blender with 2 tablespoons of the coconut milk and blend to a coarse paste.
- Transfer the rice to a heavy pot or rice cooker insert. Stir in the blended paste, pandan leaves, bay leaf, salt, remaining coconut milk, and water until evenly mixed.
- Bring the mixture to a gentle simmer over medium heat, then cover tightly with a lid, reduce the heat to low, and cook for 18-20 minutes without lifting the lid.
- Turn off the heat and let the rice rest, still covered, for 10 minutes so the steam finishes cooking the grains and the aroma deepens.
- Remove the pandan leaves, bay leaf, and any large lemongrass pieces. Fluff the rice gently with a fork or wooden paddle, breaking up any clumps.
- Transfer to a serving plate, scatter the crispy fried shallots over the top, and arrange cucumber, eggs, and sambal alongside.
- Serve warm as the centerpiece of an Indonesian meal, paired with fried chicken, tempeh, or a spicy sambal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water.
Cook’s Notes
- Use full-fat canned coconut milk for the richest aroma; light coconut milk will yield a thinner, less fragrant result.
- Do not lift the lid during cooking or resting; the trapped steam is essential for evenly cooked, fluffy grains.
- Pandan leaves are traditional but optional; substitute 1/2 teaspoon pandan extract if fresh leaves are unavailable.
- For a nuttier flavor, toast 1 tablespoon of desiccated coconut in a dry pan and stir it through the rice just before serving.
- Leftover coconut rice can be shaped into patties and pan-fried in a little oil for a quick breakfast side.
