Coconut Basmati Rice Wraps With Sesame Recipe

About this recipe

A gluten-free and vegetarian dinner option featuring fragrant coconut basmati rice wrapped in banana leaves and topped with black sesame seeds. Perfect for those seeking a simple yet satisfying meal.

Ingredients

• 2 pcs Banana Leaves
• 400 Ml Kara Coconut Cream
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g Whole Farm Premium Black Sesame Seeds
• 100 g Everest White Pepper

Instructions

1. 1. Rinse 2 cups of basmati rice in cold water until the water runs clear, then drain thoroughly.
2. 2. In a medium saucepan, combine the rinsed rice, 4 cups of coconut cream, 1 teaspoon salt, and 1/2 teaspoon white pepper. Stir well.
3. 3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed.
4. 4. Remove the saucepan from heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming.
5. 5. Lay out the banana leaves and spoon about 1/2 cup of the cooked rice onto the center of each leaf. Fold the sides over the rice and roll tightly to form a bundle.
6. 6. Slice each bundle into 1 1/2-inch pieces and arrange them on a serving platter.
7. 7. Sprinkle the bundles with 1 tablespoon of black sesame seeds for garnish before serving.