Ingredients:
 | 2 cups rice |
| 3 cups coconut milk |
| 1 salam leaf |
| ½ teaspoon salt |
| aluminum foil |
|
Instructions:
| Put all the ingredients into a
saucepan, and bring to a boil. Turn off the heat, cover the pan and let the mixture stand
for fifteen minutes to allow the rice to absorb the coconut milk. |
| Place the rice on an aluminum foil
square in a Chinese-style steamer. Steam for twenty minutes to complete the cooking. |
Makes 8 servings, with other dishes |
