This method keeps the grains separate, but can taste a little watery. Bring a large saucepan of slightly salted water to the boil. Add rice, stir once, then boil gently, uncovered, for about 8 minutes. The rice should be tender but not mushy. Drain before serving.
Absorption
By using an exact quantity of water, cooking rice using the absorption method (also sometimes called steaming) retains the flavour of the rice. Rinse rice in a sieve under cold running water, running your fingers through the rice to help dislodge the surface starch until the water runs clear. For 1½ cups (300g) uncooked white or brown rice, bring 3 cups (750ml) water for white rice or 3½ cups (875ml) for brown rice to the boil. Add a pinch of salt, then the rice. Return to the boil; cover with a lid. Reduce heat to very low. Cook white rice for 10 minutes and brown rice for 30 minutes. Remove from heat; stand covered for 10 minutes. Fluff with a fork. The pan must have a tight-fitting lid for this method to work. If the lid is loose, seal the saucepan with foil or wrap the lid in a tea towel to prevent the steam from escaping.
Microwave
Place 1½ cups (300g) of rinsed white rice in a medium microwave-safe dish. Pour over 2 cups (500ml) of cold water and a pinch of salt. Cover and cook on HIGH (100% power) for 12 minutes. Stand covered for 5 minutes before serving.
Ingredients
Coconut rice
Crisp coconut and peanut topping
Method
1.Make coconut rice; soak rice in cold water for 30 minutes. Drain; rinse until water runs clear. Place rice in a medium saucepan with coconut cream, turmeric and the water; bring to the boil, stirring occasionally. Reduce heat to low; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; stand, covered, 5 minutes.
2.Meanwhile, make crisp coconut and peanut topping. Preheat oven to 150°C/300°F. Heat oil in a wok over medium heat; stir-fry remaining ingredients, tossing continuously, for 15 minutes or until browned lightly. Transfer mixture to an oven tray; roast 20 minutes or until mixture has dried.
3.Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.
4.Heat remaining oil in a wok; stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry for 3 minutes or until beans are almost tender. Return beef to wok with sauces; stir-fry until heated through. Remove from heat; stir in coriander.
5.Stir three-quarters of the topping mixture through the rice; scatter remaining topping over curry. Serve curry with rice.
The crisp coconut and peanut topping, known as serundeng, is usually sprinkled over a hot dish just as it’s served, much like an Italian gremolata, to add a delicious and textual element.
