Rice > Asian > Indonesian

Tuak-Infused Coconut Rice Recipe

Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of tuak (Indonesian rice wine)
- 1 can of coconut milk (13.5 oz)
- 1 tsp of salt
- 2 pandan leaves (optional)

Special equipment needed:
- Rice cooker or pot with lid
- Cheesecloth or tea strainer

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a pot, combine the tuak and coconut milk. Heat over medium heat until it comes to a simmer.
3. Turn off the heat and let the mixture cool for 5 minutes.
4. Pour the mixture through a cheesecloth or tea strainer to remove any impurities.
5. In a rice cooker or pot, add the rice, water, salt, and pandan leaves (if using).
6. Pour the tuak-coconut milk mixture over the rice and stir to combine.
7. Cook the rice according to your rice cooker instructions or bring the pot to a boil, then reduce the heat to low and simmer for 18-20 minutes.
8. Once the rice is cooked, fluff it with a fork and remove the pandan leaves.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for the tuak-coconut milk mixture, low heat for cooking the rice.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 320
Fat: 11g
Carbohydrates: 48g
Protein: 5g
Sodium: 390mg
Sugar: 1g

Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of white rice.
- Tuak can be substituted with any other type of rice wine or sake.
- Pandan leaves can be substituted with bay leaves or omitted altogether.

Variations:
- Add diced pineapple or mango to the rice for a tropical twist.
- Substitute half of the water with chicken or vegetable broth for added flavor.
- Add chopped cilantro or scallions for a pop of color and freshness.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming too sticky.
- Use a cheesecloth or tea strainer to remove any impurities from the tuak-coconut milk mixture.
- Fluff the rice with a fork after cooking to prevent it from becoming too compact.
- Let the rice sit for 5-10 minutes after cooking to allow it to absorb any remaining liquid.

Storage instructions:
Leftover rice can be stored 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 broth to prevent it from drying out.

Presentation ideas:
Serve the rice in a bowl or on a plate with your favorite protein and vegetables.

Garnishes:
Garnish with chopped cilantro, scallions, or sliced red chili for added flavor and color.

Pairings:
This rice pairs well with grilled chicken, fish, or tofu.

Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple green salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir to combine.
- If the rice is too wet, let it cook for a few more minutes or remove the lid and let it sit for a few minutes to allow the excess liquid to evaporate.

Food safety advice:
Make sure to cook the rice thoroughly and store leftovers in the refrigerator to prevent bacterial growth.

Food history:
Tuak is a traditional Indonesian rice wine that is made by fermenting glutinous rice with yeast and water. It is commonly consumed during festivals and celebrations.

Flavor profiles:
This rice has a subtle sweetness from the coconut milk and tuak, with a hint of saltiness from the added salt.

Serving suggestions:
Serve this rice as a side dish or as a base for a rice bowl with your favorite toppings.

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Region: Indonesian

Taste: Sweet, Coconutty, Spicy, Fragrant