RCI-RC.004.0156.001
Kokosrijst
Kokosrijst from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat the butter in a large pot over medium heat, then add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
2
Add the small-cut tomatoes and tomato purée to the pot, stirring well to combine with the onion and butter.
3
Sprinkle in the chile powder and salt, then stir thoroughly to distribute the seasonings evenly throughout the mixture.
1 minutes
4
Pour in the soup or water and coconut milk, bringing the liquid to a gentle boil while stirring occasionally.
5
Add the rice to the pot, stirring to prevent clumping and ensuring the grains are submerged in the liquid.
6
Reduce the heat to low and add the ground coconut, stirring gently to incorporate it throughout the rice mixture.
1 minutes
7
Cover the pot with a lid and simmer undisturbed for 18-20 minutes, until the rice is tender and most of the liquid has been absorbed.
20 minutes
8
Remove from heat and let rest covered for 2-3 minutes, then fluff the rice with a fork before serving.