Yield
6 servings (serving size: 1 cup rice and about 1/4 cup sambal)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 1

To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.

Step 2

To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; sauté 3 minutes or until lightly browned. Add chiles and sugar to pan; sauté 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt. Serve sambal over rice.

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