Name: Fragrant coconut rice with serundeng
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 3/4 cup (350g) white long-grain rice; 400 millilitre can coconut cream; 1 1/4 cup (310ml) water; 1 teaspoon caster sugar; 1/2 teaspoon ground turmeric; saffron threads; Serundeng; 2 tablespoon peanut oil; 2 clove garlic, crushed; 4 green onions, chopped finely; 3 cup (150g) flaked coconut; 2 tablespoon brown sugar; 1/2 cup (150g) tamarind concentrate; 10 centimetre stick fresh lemongrass (20g), chopped finely; 1 cup (140g) roasted unsalted peanuts

Fragrant coconut rice with serundeng

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

Ingredients

1 3/4 cup (350g) white long-grain rice

400 millilitre can coconut cream

1 1/4 cup (310ml) water

1 teaspoon caster sugar

1/2 teaspoon ground turmeric

saffron threads

Serundeng

2 tablespoon peanut oil

2 clove garlic, crushed

4 green onions, chopped finely

3 cup (150g) flaked coconut

2 tablespoon brown sugar

1/2 cup (150g) tamarind concentrate

10 centimetre stick fresh lemongrass (20g), chopped finely

1 cup (140g) roasted unsalted peanuts

Method

1.Soak rice in large bowl of cold water 30 minutes. Drain; rinse under cold water until water runs clear. Drain.

2.Meanwhile, to make serundeng preheat oven to 150°C (130°C fan-forced). Heat oil in wok, add remaining ingredients; stir-fry, tossing constantly, about 15 minutes or until mixture is browned lightly. Transfer serundeng to oven tray; cook, uncovered, in oven, about 20 minutes or until serundeng has dried.

3.Place rice and remaining ingredients in large heavy-based saucepan; cover, bring to the boil, stirring occasionally. Reduce heat; simmer, covered, about 15 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes, before serving.

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