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Ingredients : 1
cup long grain rice, wash and drain thoroughly
2
cups coconut milk
1
tablespoon peanut oil
1/2 teaspoon turmeric, ground
2
tablespoons sugar
1
cup fresh coconut, grated
2
tablespoons toasted sesame seeds
Salt to taste
Method :
Heat a medium-size saucepan with oil and
fry the rice for about 3 minutes, stirring with a ladle. Add the
turmeric, salt to taste, sugar and coconut milk. Bring to the boil. When
the liquid thickens, turn the heat to very low. Cover with lid and cook
for 15 minutes of until all the liquid has dried. Use a fork to fluff up
the rice and mix in the grated coconut which the rice is still hot.
Transfer the rice to a greased ovenproof dish and smoothed at the
surface. Firmly press down. Sprinkle the top with sesame seeds and bake
in a slow over for 20 minutes. Remove and cut into preferred shapes and
serve with more grated fresh coconut and toasted sesame seeds. |
