Rice cooked in coconut milk
chicken broth to create a sense of a more stable, while a touch of oil in
coconut milk gives a lustrous appearance and looks every grain of rice separate.
material:
1.5 cups of long grain rice, washed and dried
2.5 cups of coconut milk
0.75 cups of chicken broth
1 bay leaf
1 pandan leaf
lemongrass as needed
water as needed (sufficient water for cook)
2 cm laos cut lengthwise 4 slices
1 tablespoon salt
procedure how to make:
Make one or all the cooking in a rice cooker or heavy pot
and simmer, covered until done. Helpful hints: if you
do not use a rice cooker, cook rice over high heat
until the liquid comes to a bowl, then lower heat and
cook so the milk does not capture
and burning at the bottom of the pan. Remove the leaves of lemon
and laos before serving.
