Rice > Asian > Indonesian

Melindjo Coconut Rice Recipe

Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 1/2 cups of water
- 1 teaspoon of salt
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of black pepper
- 1/2 cup of roasted melindjo nuts, chopped
- 2 tablespoons of chopped fresh cilantro

Special Equipment Needed:
- Rice cooker or pot with lid
- Measuring cups and spoons
- Chopping board and knife

Step-by-Step Instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a rice cooker or pot, combine the rice, coconut milk, water, salt, turmeric, cumin, coriander, cinnamon, cardamom, nutmeg, cloves, and black pepper. Stir well.
3. Cover the rice cooker or pot with a lid and cook the rice according to the manufacturer's instructions or until the liquid is absorbed and the rice is tender.
4. Once the rice is cooked, fluff it with a fork and stir in the chopped melindjo nuts and cilantro.
5. Serve the Melindjo Coconut Rice hot as a side dish or as a main dish with your favorite protein.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Rice cooker or pot temperature: medium-high heat
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 53g
- Protein: 8g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg

Substitutions for ingredients:
- Jasmine rice can be substituted with any type of white rice.
- Melindjo nuts can be substituted with roasted peanuts or cashews.
- Fresh cilantro can be substituted with fresh parsley or basil.

Variations:
- Add diced onions and garlic to the rice for extra flavor.
- Add diced carrots and peas to the rice for extra color and nutrition.
- Add diced chicken or shrimp to the rice for extra protein.

Tips and Tricks:
- Rinse the rice well to remove excess starch and prevent the rice from becoming sticky.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Toast the melindjo nuts in a dry pan for a few minutes before chopping them to enhance their flavor.

Storage Instructions:
- Store any leftover Melindjo Coconut Rice in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water or coconut milk to prevent it from drying out.

Presentation Ideas:
- Serve the Melindjo Coconut Rice in a bowl or on a plate with your favorite protein on top.
- Garnish the rice with extra chopped cilantro or roasted melindjo nuts.

Pairings:
- Serve the Melindjo Coconut Rice with grilled chicken, fish, or tofu.

Suggested Side Dishes:
- Serve the Melindjo Coconut Rice with a side of steamed vegetables or a fresh salad.

Troubleshooting Advice:
- If the rice is too dry, add a splash of water or coconut milk and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.

Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store any leftover rice in the refrigerator and consume within 3 days.

Food History:
- Melindjo nuts are a popular snack in Indonesia and are often roasted and seasoned with spices.

Flavor Profiles:
- The Melindjo Coconut Rice has a rich and creamy flavor from the coconut milk and a nutty flavor from the roasted melindjo nuts.

Serving Suggestions:
- Serve the Melindjo Coconut Rice as a side dish or as a main dish with your favorite protein.

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Region: Indonesian

Taste: Savory, Sweet, Coconutty, Rich, Creamy