Indonesian Coconut Rice

Coconut-flavored rice can be a one-dish feast. For extra flavor, toast the coconut in a dry pan before using. For special occasions, Indonesians sometimes shape the rice into a tower and garnish it with vegetables, peanuts or toasted coconut.

Serves: 4

Serves 4

What you need:

  • 2 tablespoons canola oil 
  • 1 small yellow onion, minced 
  • 2 garlic cloves, minced 
  • 4 scallions, minced 
  • 1 tablespoon fresh ginger, grated 
  • 1 tablespoon sugar 
  • 2 teaspoons ground turmeric 
  • 1 teaspoon ground cinnamon 
  • 3 ⁄4 teaspoon hot red pepper flakes, or to taste 
  • 1 ⁄2 teaspoon dry mustard 
  • 1 ⁄4 teaspoon ground cloves 
  • 4 cups cooked long-grain rice 
  • 1 cup shredded coconut 
  • Salt and freshly ground black pepper

What you do:

  1. Heat the oil in a large skillet over medium heat. Add onion, cover and cook until softened, about 5 minutes. Stir in the garlic, scallions, ginger, sugar, turmeric, cinnamon, red pepper flakes, mustard and cloves, and cook, stirring, for 2 minutes.
  2. Add the cooked rice and stir to heat through and mix evenly. Gently add the coconut. Season to taste with salt and pepper. Cover and set aside for 5 minutes before serving. 

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