Ingredients
Original recipe: 8 pieces; 2 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked short-grain white rice
- 600 mlwater
- 300 mlunsweetened full-fat coconut milk
- ¾ tspsalt
- 1 tspcoconut oil for the dish
Make it
- Rinse the rice, drain well and place in a heavy saucepan with the measured water. Bring to a boil over medium-high heat, then cover and simmer on low for 15 minutes, until most water has been absorbed.
- Stir together the coconut milk and salt, then fold into the rice. Cover loosely and cook on low for 10–15 minutes, stirring the bottom every few minutes, until the grains are very tender and the mixture holds together.
- Brush the shallow dish with the coconut oil. Transfer the hot rice to the dish and flatten evenly to about 2 cm thick with the back of a damp spoon.
- Let stand for 15 minutes, then cut into eight diamonds or squares. Serve two pieces per person while still warm; refrigerate any leftovers promptly.
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.