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.
yellow coconut rice with serundeng




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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