Ming and Vindex Valentino bagging rice kernels in Bali.
Ingredients:
Serves 2
1/2-cup coconut milk
2-1/4 cup chicken or vegetable stock
2-1/2 cups jasmine or Thai rice
garlic
1 piece lemongrass
4 salam leaves
2 Bali or kafir lime leaves (Pandan Leaves)
salt to taste
Directions:
Wash rice until water is clear, then drain.
Put rice in pot with coconut milk, chicken stock, rice, garlic, lemongrass, salam leaves and pandan leaves.
Season with salt and pepper and stir well.
Put on top of stove with medium heat and boil.
Put in rice cooker and cook until soft.
Remove and discard the pandan leaves, garlic, lemongrass and salam leaves.
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