Basics

Comorian Coconut Rice

Name: Comorian Coconut Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Rice; 400 ml Coconut milk; 1 Onion; 2 cloves Garlic; 1 piece (2 cm) Ginger; 3 leaves Kaffir lime leaf; 1 tsp Salt; 1 tbsp Neutral oil

Preparation time: 30 min
Servings: 4 servings

Ingredients

4 servings

Rice — to buy400 g
Coconut milk — to buy400 ml
Onion — to buy1
Garlic — to buy2 cloves
Ginger — to buy1 piece (2 cm)
Kaffir lime leaf — to buy3 leaves
Salt — to buy1 tsp
Neutral oil — to buy1 tbsp

Preparation

Rinse the rice under clear water until it runs almost clear, to remove the excess starch that would make it sticky.
Heat the oil in a pot and sauté the sliced onion and crushed garlic over medium heat for 3 minutes, until translucent.
Add the grated ginger and the kaffir lime leaves, crumpling them between your fingers to release their fragrance, and stir for 1 minute.
Add the drained rice, stir to coat it well, then pour in the coconut milk and top up with water (about 1.5 times the volume of rice).
Season with salt, bring to a boil, then reduce the heat to the minimum, cover and cook for 18 minutes without lifting the lid.
Turn off the heat and let stand, covered, for 5 minutes before fluffing the rice with a fork and removing the lime leaves.