(Jakarta Coconut Rice)
2 cups rice
3 cups coconut milk
1 indian bay leaf
3 lemon grass leaves
½ teaspoon salt
Put all the ingredients into a saucepan, and bring to a boil.
Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk.
Place the rice on an aluminum foil square in a Chinese-style steamer.
Steam for twenty minutes to complete the cooking.
Makes 8 servings, with other dishes
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