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Rice Cooked in Coconut Milk
Nasi Uduk
2 cups rice
3 cups coconut milk
1 salam leaf (daun salam): A subtly flavored leaf of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.
1/2 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.

Merry welcomes you to visit her hot and smoky kitchen at Merry's Kitchen of Indonesian Cuisine for more of her favorite recipes!

Preparation Time: Serves: 8
Recipe Origin: Indonesia
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