Indonesian Coconut Rice With Spices Recipe

About this recipe

A fragrant and flavorful gluten-free dinner dish featuring spiced coconut rice, perfect for solution seekers looking for a quick and satisfying vegetarian meal.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• 400G Natco Mustard Seeds 400g
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Shana Shredded Coconut
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G
• - Natco Ground Cinnamon 100g
• 50G Niharti Clove Laving Powder 50g
• - Silver Spoon Granulated Sugar
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Shayona Masala Cashews

Instructions

1. 1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 1 finely chopped yellow onion and 3 minced garlic cloves, cooking until the onion is softened, about 5 minutes.
2. 2. Stir in 4 chopped scallions, 1 teaspoon ginger powder, 1 teaspoon ground turmeric, 1 teaspoon ground cinnamon, 1 teaspoon mustard seeds, 1/2 teaspoon hot red pepper flakes, 1/4 teaspoon ground cloves, and 2 teaspoons sugar. Cook, stirring constantly, for 2 minutes until aromatic.
3. 3. Add 1 cup of shredded coconut to the skillet and stir to mix evenly with the spices. Cook for 2-3 minutes, stirring frequently, until the coconut is lightly toasted and well combined.
4. 4. Season the mixture with salt to taste and continue heating until everything is hot, about 3-5 minutes.
5. 5. Remove from heat, cover, and let sit for 5 minutes before serving. Garnish with 1/4 cup of toasted cashews and/or 1/4 cup of toasted shredded coconut for added texture and flavor.