Yield: 6 servings
2 tbsp coconut oil
4 tsp garlic, minced
4 tsp ginger, grated
2 tsp turmeric, grated
2 stalks onion leeks, chopped
2-inch pc lemongrass, minced
2 pcs makrut lime leaves, chiffonade (finely sliced)
3/4 cup black or red rice, soaked overnight
3/4 cup malagkit rice, soaked overnight
2 cups vegetable stock, hot
1 cup coconut milk
1/4 cup raisins (optional)
To taste salt
To taste pepper
As needed banana leaves
- Heat oil in a heavy-bottomed deep pan. Sauté garlic, ginger and turmeric until aromatic. Stir in the leeks, lime leaves and lemongrass.
- Wash and drain the rice (both kinds) and add to pan. Mix well, making sure all the rice is coated with the aromatics. Season with salt and pepper.
- Pour the stock and coconut milk. Mix well, bring to a simmer and cover. Cook on low heat for about 20-30 minutes. Adjust seasoning if necessary.
- While rice is cooking, prepare your serving pan (paellera or leche flan mold/llanera). Cut banana leaves according to the size of your serving pan. Make the leaves pliable by passing them over a flame until it softens. Line the bottom of your pan with the leaves.
- Once rice mixture is cooked, add the raisins (if using), mix well. Adjust seasoning if necessary. Transfer to your prepared serving pan and level with a spatula.
- To serve, top with fried kamote or potato and sautéed vegetables in season.