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


  1. Heat oil in a heavy-bottomed deep pan. Sauté garlic, ginger and turmeric until aromatic. Stir in the leeks, lime leaves and lemongrass.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, top with fried kamote or potato and sautéed vegetables in season.

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