Average: 4.4 (5 votes)


  • 350g SunRice Medium Grain Rice
  • turmeric, ground
  • ½ stick cinnamon
  • 1-2 cloves
  • 1 stalk lemon grass, flattened
  • 2-3 tbsp soy sauce
  • 700ml coconut milk

To garnish

  • 2 onions, sliced into rings
  • 1 tsp rice flour
  • vegetable oil, for deep-frying
  • cucumber slices
  • chopped chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Add a pinch of turmeric, the cinnamon, cloves, lemon grass and soy sauce to the coconut milk and bring to the boil. Add the rice, cover and cook over a low heat for around 20 minutes.

Mix the onions and flour together and fry in the hot oil for 4-5 minutes until golden brown. Drain on kitchen paper.

Remove the cinnamon, cloves and lemon grass from the rice, season to taste with soy sauce and divide between bowls. Serve garnished with onions, cucumber and chives.