Milk Rice

    Milk Rice

 

Ingredients to cook the rice

• 2 cups basmati rice (500g)

• 4 ½ cups water (1125ml)

Ingredients for the coconut milk mixture

• 9 tablespoons coconut milk powder (180g)

• 2 ½ - 3 cups hot water (625ml-750ml water)

• 2 teaspoons salt (to taste) 

            

Method

 

1) Rinse the Rice:

• Add the rice to a bowl and fill it with enough room-temperature water to fully submerge the grains.

• Gently swirl the rice with your hand to loosen excess starch.

• Pour off the cloudy water and repeat the process until the water runs nearly clear.

• Drain the rice using a fine-mesh strainer.

 

2) Cook the Rice:

• Transfer the rinsed rice to a saucepan or pot.

• Add fresh water, ensuring the rice is well-covered.

• Cover the pot and cook over medium heat until the rice is tender and fully cooked.

 

3) Prepare the Coconut Mixture:

• While the rice cooks, dissolve the coconut milk powder in hot water.

• Stir in the salt until fully dissolved.

 

4) Combine the Rice and Coconut Milk:

• Once the rice is cooked, reduce the heat to medium-low.

• Gradually pour the coconut milk mixture into the rice, stirring constantly to ensure even absorption.

 

5) Thicken the Rice:

• Continue stirring until the coconut milk is fully absorbed, and the rice becomes thick and slightly sticky.

 

6) Shape and Cool:

• Turn off the heat and transfer the rice to a dish.

• Flatten and smooth the surface with the back of a spoon or spatula.

• Allow it to cool completely.

 

7) Cut and Serve:

• Once set, cut the rice into diamond or square shapes.

• Serve with lunu miris or seeni sambol.