serves
4
prep
15 minutes
cook
25 minutes
serves
4
people
preparation
15
minutes
cooking
25
minutes
Ingredients
- 350g SunRice Medium Grain Rice
- turmeric, ground
- ½ stick cinnamon
- 1-2 cloves
- 1 stalk lemon grass, flattened
- 2-3 tbsp soy sauce
- 700ml coconut milk
To garnish
- 2 onions, sliced into rings
- 1 tsp rice flour
- vegetable oil, for deep-frying
- cucumber slices
- chopped chives
Instructions
Add a pinch of turmeric, the cinnamon, cloves, lemon grass and soy sauce to the coconut milk and bring to the boil. Add the rice, cover and cook over a low heat for around 20 minutes.
Mix the onions and flour together and fry in the hot oil for 4-5 minutes until golden brown. Drain on kitchen paper.
Remove the cinnamon, cloves and lemon grass from the rice, season to taste with soy sauce and divide between bowls. Serve garnished with onions, cucumber and chives.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
