Cooked Long Grain Rice with Coconut Milk – Com Nuoc Dua

Rinse long-grain rice thoroughly with cold water and pour off excess cornstarch. Drain in colander for about 30 min, add water and let it bubble.

Drill a hole at the top of each coconut and stir the coconut milk that runs out into the long grain rice along with the salt. Cover and cook for about 3 minutes at three-quarters heat.

Stir occasionally and do another 2 min until most of the liquid has evaporated.

Again stir the cooked long grain rice thoroughly so that the bottom layer of rice comes to the top.

Sprinkle cloves and cinnamon stick over long-grain rice, simmer on low heat with lid closed for another 20 min.

Turn off heat, gently stir long-grain rice one more time and let stand with lid closed for 15 min.

Before serving, remove the spices from the long grain rice, tear the long grain rice with large chopsticks so that it can be served fluffy.

Serving: Place the rice pot in the center of the table or possibly fill the long grain rice into a preheated bowl with a lid.

Eating: Cooked long grain rice in coconut milk goes well with grilled curry or possibly meat fish.

Drinks: Herbal tea

Tips: If the coconuts are still young, pierce the holes at the top to store the coconut milk. However, if the coconuts are old, suck off the upper part of the shell and then remove the milk.

Tip: Cook

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