Indonesia '',
Jakartan coconut rice Rice cooked in coconut milk is common in
Indonesian cuisine, with each region having developed their own version of it. Plain coconut rice is usually made from
white rice, coconut milk,
ginger,
fenugreek seed,
lemongrass and
pandan leaves, with the most common coconut rice recipe in Indonesia being
nasi uduk from Jakarta. Other coconut milk rice recipes include
nasi gurih from
Aceh and
Javanese nasi liwet.
Nasi kuning is Indonesian yellow rice which is similar to coconut rice with addition of
turmeric as a coloring and flavoring agent. Other types of coconut rice recipes take the form of
dumplings, such as
burasa from Makassar and
lemang popular in
Minangkabau.
Malaysia '', the
national dish of
Malaysia Nasi lemak (coconut milk and
pandan leaf) is the most popular coconut rice recipe in
Malaysia. It is considered a
national dish of Malaysia.
Myanmar In
Burmese cuisine,
ohn htamin (), as rice cooked with coconut milk is called, is a ceremonial
staple food, often eaten in lieu of plain white rice. In the most basic version of
ohn htamin, rice is cooked with a base of coconut milk, along with fried shallots and salt, adding to the rice's savory and rich flavours.
Ohn htamin is commonly paired with
Burmese sibyan curries.
Philippines '' from the
Philippines Most dishes of whole rice grains in coconut milk in the Philippines are desserts that belong to the general category of rice cake snacks, the
kakanin (lit. "prepared rice"). The most basic type is the
biko, which is made from rice, coconut milk, and
muscovado sugar. Other similar dishes include
puto maya,
suman,
binutong,
sayongsong, and the
patupat; all of which are distinctively wrapped in leaves in various ways. There are also several traditional sweet rice porridge dishes that use glutinous rice in coconut milk, including
binignit,
ginataang munggo, and
ginataang mais. Savory preparations of rice in coconut milk include
bringhe (also
biringi or
biringye), a
mixed rice dish that uses glutinous rice cooked in coconut milk as the base;
junay, which uses coconut milk in addition to burnt coconut meat;
pater which adds spicy toasted grated coconut (
palapa); and
oko-oko which uniquely cooks rice in coconut milk, spices, and pandan leaves inside a
sea urchin shell.
Thailand '' In
Thai cuisine, sweet coconut sticky rice is very popular as a dessert or sweet snack. It is made with
glutinous rice, coconut milk, sugar, salt and water and most famously paired with slices of ripe
mango and an additional dollop of coconut cream. Outside of the
mango season, it will also be eaten with other fruits or semi-sweet dishes. Other popular coconut rice desserts are
khao tom mat, where sweet
banana is steamed inside sticky rice while wrapped in a banana leaf,
khao lam, where the rice and coconut milk mixture is steamed inside a section of bamboo, and
khao niao kaeo, a very sweet dessert of glutinous rice, coconut milk, and large amounts of
sugar, and most often pink or green in color. ==Indian subcontinent==