Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked long-grain white rice
- 400 mlunsweetened full-fat coconut milk without gums or emulsifiers
- 450 mlwater
- 20 gbrown sugar
- ¾ tspsalt
Make it
- Rinse the rice and drain thoroughly. Pour the coconut milk into a heavy saucepan and bring to a steady simmer over medium heat.
- Cook uncovered for 20–30 minutes, stirring more frequently as it thickens, until the water evaporates, coconut oil separates and the small coconut solids turn a medium golden brown. Lower the heat near the end to avoid burning.
- Stir in brown sugar for 30 seconds, then add the drained rice and stir for 1 minute to coat in the toasted coconut mixture.
- Carefully add the water and salt; it may sputter. Bring to a boil, scrape up the browned coconut from the bottom, cover tightly and cook on very low heat for 15–18 minutes until the water is absorbed.
- Turn off the heat and leave covered for 10 minutes. Fluff with a fork and divide into four side portions.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.