Coconut rice with coconut cream
Perfectly cooked long-grain rice, cooked in the rice cooker with creamy coconut cream and a little touch of fragrant pandan. This beautiful aromatic, creamy rice requires only four ingredients and it’s ready in under 30 minutes.
Ingredients
- 2 cups Long grain rice
- 1 can 400ml coconut cream
- water fill up to level 2 cups in the rice cooker pot after the coconut cream has been added
- 3 leaves pandan - optional
- salt
Instructions
- Wash the rice in cold running water then drain the water off. Repeat this 3-5 times or until the water is clear and most of the starch are washed off.
- Add coconut cream, water salt and pendan leaves to the washed rice in the rice cooker pot.
- Press cook on the rice cooker and cook until it's done..
- Once cooked, let it stand to steam off for at least 10 minutes.
Notes
- Before serving, use a fork to fluff the rice and make it airy and to distribute some of the coconut cream that may be sitting on top.
- Tye a knot on the pandan leave before adding it to the rice cooker. This will bruise the leaf and release more flavor into the rice.
- For a stronger pandan taste, blend the leaves with a little water and strain the liquid into the rice before cooking it.
