Fragrant coconut rice with serundeng | Women's Weekly Food
Experience the subtle, fragrant flavors of Thai coconut rice with serundeng as a delicious accompaniment to spicy dishes. Perfect for food enthusiasts!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 3/4 cup (350g) white long-grain rice
- 400 millilitres can coconut cream
- 1 1/4 cup (310ml) water
- 1 teaspoon caster sugar
- 1/2 teaspoon ground turmeric
- saffron threads
- Serundeng
- 2 tablespoons peanut oil
- 2 cloves garlic, crushed
- 4 green onions, chopped finely
- 3 cups (150g) flaked coconut
- 2 tablespoons brown sugar
- 1/2 cup (150g) tamarind concentrate
- 10 centimetre stick fresh lemongrass (20g), chopped finely
- 1 cup (140g) roasted unsalted peanuts
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