Cocos Islands Turmeric Rice is a traditional Cocosian (from the Cocos (Keeling) Islands) recipe for a classic accompaniment of a blend of basmati and glutinous rice cooked in coconut milk and coloured with turmeric. The full recipe is presented here and I hope you enjoy this classic Cocosian version of: Cocos Islands Turmeric Rice.
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Ingredients:
800g basmati rice, washed and drained
200g glutinous rice
1½ tbsp ground turmeric
1 whole pandan leaf, knotted
1 stalk lemongrass
4cm piece of galangal, sliced
375ml coconut milk
Salt, to taste
Vegeta (or vegeta seasoning substitute), to taste
Method:
Combine all the ingredients in a rice cooker or large pot.
Add 875ml-1l of water and season well with salt and Vegeta. Set the rice cooker to cook.
If cooking on the stove, cover and bring the water to the boil. Reduce the heat and simmer for 15-20 minutes, until most, if not all, the liquid has been absorbed.
Remove from the heat and let rest, covered, in a warm place for at least 10 minutes or until you’re ready to serve.
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