Ingredients:
- 2 cups rice
- 3 cups coconut milk
- 1 salam leaf
- ½ teaspoon salt
- aluminum foil
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Instructions:
- Put all the ingredients into a
saucepan, and bring to a boil. Turn off the heat, cover the pan and let the mixture stand
for fifteen minutes to allow the rice to absorb the coconut milk.
- Place the rice on an aluminum foil
square in a Chinese-style steamer. Steam for twenty minutes to complete the cooking.
Makes 8 servings, with other dishes |
