Ingredients

Instructions

  1. Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
  2. Simmer over low heat.
  3. In the meantime dry fry dessicated coconut with the spices until lightly browned.
  4. I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
  5. Add the dessicated coconut and mix well before serving.
  6. May serve with Malaysian Chicken Curry.