The addition of Pandan/Screwpine leaf locally called as Rampe is what makes this dish stand out with it’s unique flowery aroma and flavor.
Coconut Milk Rice
2 cups of white rice,washed and soaked for 30 minutes
4 1/2 cups of water
Pandan/ScrewPine leaf (optional)
3 cardomom pods/2 cloves/2 cinnamon sticks
1 cup coconut milk
*For the Onion chilli sambal
Handful of shallots,cleaned and sliced
1 green chilli sliced
1 tsp red chilli flakes
juice of half a lime
salt to taste
Place the rice,water,salt and the spices in a pot and cook in medium flame until the rice becomes mushy.Add the coconut milk,give it a stir and adjust the seasonings.Let it simmer until all the liquid has evaporated and the rice becomes a one big mass.Press the cooked rice onto a plate and let it cool.Then slice it into diamonds.
*For the sambal,mix all the ingredients.Add lime juice and salt to your taste.