Fragrant coconut rice with serundeng | Women's Weekly Food

Ingredients

• 1 3/4 cup (350g) white long-grain rice
• 400 millilitre can coconut cream
• 1 1/4 cup (310ml) water
• 1 teaspoon caster sugar
• 1/2 teaspoon ground turmeric
• saffron threads
• Serundeng
• 2 tablespoon peanut oil
• 2 clove garlic, crushed
• 4 green onions, chopped finely
• 3 cup (150g) flaked coconut
• 2 tablespoon brown sugar
• 1/2 cup (150g) tamarind concentrate
• 10 centimetre stick fresh lemongrass (20g), chopped finely
• 1 cup (140g) roasted unsalted peanuts