Indonesian Coconut Rice Recipe

Ingredients for Indonesian Coconut Rice

• 2 tablespoons vegetable oil
• Yellow Onion
• Garlic Cloves
• 3 scallions, chopped
• Fresh Ginger
• Ground Turmeric
• Ground Cinnamon
• Dry Mustard
• Hot Red Pepper Flakes
• Ground Cloves
• 1 tablespoon brown sugar
• Cooked Brown Rice
• Shredded Coconut
• Salt & Freshly Ground Black Pepper
• Chopped peanuts, for garnish
• 1 (13.5 ounce) can full-fat coconut milk

How to Make Indonesian Coconut Rice

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened (about 5 minutes).
2. Stir in 3 scallions, chopped; 1 tablespoon grated ginger; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon mustard seeds; 1/4 teaspoon red pepper flakes (or more, to taste); 6 whole cloves; and 1 tablespoon brown sugar. Cook, stirring constantly, for 2 minutes.
3. Add 2 cups of rice and stir to coat evenly with the spice mixture.
4. Gently stir in 1 (13.5 ounce) can of full-fat coconut milk.
5. Season generously with salt and pepper to taste. Heat through, stirring occasionally.
6. Cover the skillet and remove from heat. Let it sit for 5 minutes to allow the rice to steam and absorb the flavors.
7. Unmold the rice (if using a rice mold), and garnish generously with toasted coconut flakes and chopped peanuts before serving with stir-fried vegetables.