Ingredients:
1 1/2 cups long grain rice
2 -2 1/2 cups chicken stock
1/2 cup coconut milk ( low fat)
5 pandan leaves ( tied into a knot for easy removal)
1 teaspoon garlic powder
1 dash salt
1/4 cup desiccated coconut ( dried flaked coconut)
1 dash turmeric
1 dash black pepper
1 dash ground ginger
1 dash chili flakes
Directions:
Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
Simmer over low heat.
In the meantime dry fry dessicated coconut with the spices until lightly browned.
I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
Add the dessicated coconut and mix well before serving.
May serve with Malaysian Chicken Curry.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.