Rice Cooked In Rich Coconut Milk (nasi Uduk/gurih)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Asian | Asian, Beef | 12 | Servings |
INGREDIENTS
| 1 | lb | Basmati rice, or jasmine |
| 3 1/2 | c | Coconut milk, not cream of |
| 1 | Stick lemon grass | |
| 2 | Bay leaves, or more | |
| 1 | pn | Salt |
INSTRUCTIONS
Wash rice several times if using imported rice. Place rice in large pot or rice cooker with coconut milk, lemongrass stick, bay leaves and salt. Bring to a boil, reduce heat, cover and cook until all moisture is absorbed, 18 to 20 minutes. Remove lemongrass stick and bay leaves. Cover and let rice sit 5 to 10 minutes before serving. It should be soft but fluffy. Makes 6 cups. INTRO: prepared by the Wives of Indonesian Civil Servants, a women's organization known as Dharma Wanita. Recipe by: Indonesian Embassy, Washington, D.C Posted to MC-Recipe Digest V1 #822 by KitPATh <phannema@wizard.ucr.edu> on Oct 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 24.2mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g