Fragrant Coconut Rice

Rinse the rice thoroughly under cold water until the water runs clear, then drain well and set aside.

Heat a large, heavy-bottomed pot over medium-high heat and add the sliced onions, cooking until they become translucent and fragrant, about 3-4 minutes.

Add the sliced tomatoes and chilies to the pot, stirring well to combine with the onions, and cook until the tomatoes soften and release their juices, approximately 4-5 minutes.

Stir in the ground crayfish, mixing thoroughly to distribute the flavor throughout the base, and cook for 1-2 minutes until fragrant.

Add the fresh prawns to the pot and cook for 2-3 minutes, stirring occasionally, until they begin to turn pink on the surface.

Pour in the coconut milk, stirring gently to combine all ingredients and allow the mixture to come to a gentle simmer.

Add the drained rice to the pot, stirring gently but thoroughly to ensure the grains are evenly coated with the coconut milk mixture.

Season with salt to taste, then reduce the heat to low and cover the pot tightly with a lid.

Cook undisturbed for 25-30 minutes until the rice is tender, the liquid is absorbed, and the prawns are fully cooked through.

Remove from heat and let the rice rest, still covered, for 5 minutes to allow the grains to firm up and any remaining moisture to be reabsorbed.

Fluff the rice gently with a fork, breaking up any clumps, and serve hot.