Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Coconut rice is popular throughout Southeast Asia. Sambal means "sauce" in Malay, and this spicy tomato condiment is great with rich, sweet rice. If you can find pandan (screwpine) leaves (also known as pandanus or daun pandan), use two of them tied together in place of the bay leaves; they lend distinctive woody and floral undertones to the rice. Garnish with lime wedges and cilantro sprigs.

Corrine Trang
Recipe by Cooking Light March 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 cup rice and about 1/4 cup sambal)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

399 calories; calories from fat 21%; fat 9.3g; saturated fat 6.3g; mono fat 1.6g; poly fat 1.1g; protein 9g; carbohydrates 72.8g; fiber 2.6g; iron 4.5mg; sodium 375mg; calcium 62mg.
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