I have 101 cookbooks to thank once again for another interesting combination of flavors in this very filling one dish meal. If I were to do it again I would use more veggies and let the pan cool some before I added the milk, as I suggest below. But really, absolutely wonderful, I’m so glad I came across Heidi’s site!
I didn’t have any coconut milk, so instead I simmered some grated coconut we had in milk. 10-15 min. should do the trick, it won’t thicken up much no matter how long you simmer it but it smells and taste great.
Since I never can remember how to hard boil eggs, here’s a quick reference: Put eggs into pot, just cover with water, and bring to a boil. Reduce to just under a simmer and cover for 15 min., then drain and cool in cold running water immediately. Simple as that!
UPDATE 6/1: I made this again, this time with real coconut milk, and carrots, parsnips, turnips, and cabbage in place of the squash. Then topped it off with some radish and cucumber slices, snow peas, and pea shoots. Love having a fridge full of vegetables, and how easily this recipe can be adapted to whatever veggies you have around!
Indonesian coconut veggie rice
1 1/2 cups brown rice, cooked in 3 cups water
1 tbsp. oil
2 giant cloves garlic
1 cayenne pepper, seeds removed and chopped
1/2 tsp. ginger (fresh if possible)
1/2 tsp. coriander
1-2 large carrots, peeled and chopped
4-5 summer squash, trimmed and chopped
A couple generous splashes soy sauce
1/2 tsp. molasses
2-3 sprigs chopped basil
1/2 cup coconut milk
4 hard boiled eggs
Sauté onion, garlic, and cayenne a few minutes until they begin to soften, then add ginger, coriander, and carrots. After a few minutes add summer squash, stir-fry a few minutes more, then add soy-sauce, molasses, and a little water. Reduce heat to low and let pan cool for a few minutes, then add milk and basil. Let simmer a minute, then stir into rice. Slice hard boiled eggs in half and serve alongside the rice! Yum!