A fragrant Indonesian rice dish cooked with coconut milk, lemongrass, bay leaves, garlic, boiled eggs, and fried shallots.
15 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice until the water runs clear.
Put the rice, coconut milk, water, lemongrass, bay leaves, garlic, and salt in a pot.
Cook covered over low heat for 25 minutes.
Turn off the heat and rest the pilaf for 10 minutes.
Slice the eggs and serve the rice with fried onions.
💡 Tip: Bruising the lemongrass stalk with the back of a knife helps its aroma move into the rice.
🍽️ Serving suggestion: Serve with cucumber slices and sambal.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~380
kcal calories
10
g protein
58
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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