bohemianwanderer – This vibrant green rice recipe brings together fresh herbs, fragrant spices, and creamy coconut milk for a deeply flavorful side or main dish. Paired with a bright, tangy sambol, it makes for a balanced and satisfying vegetarian meal. The dish comes together in under an hour and serves four people.
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Begin by making the herb paste. In a small blender or food processor, combine the washed spinach, coriander, peeled ginger, and garlic. Blend until smooth. Add a splash of water if necessary to break down the fibers and achieve a fine paste.
Next, rinse the rice. Place the rice in a fine mesh strainer and rinse it under cold running water for about a minute. Rinsing helps remove excess starch and ensures the grains remain fluffy once cooked. Set the rice aside to drain thoroughly.
In a medium-sized saucepan, melt the butter over medium heat. Add the gently crushed green cardamom pods and black peppercorns. Reduce to a low heat and cook for one to two minutes, stirring gently until the spices become fragrant but not browned.
Add the drained rice and herb paste to the pan, stirring to coat the grains evenly. Pour in the coconut milk, 300ml of water, and salt. Stir once more, then bring to a boil over medium heat. Once boiling, reduce to a low simmer, cover tightly, and cook for 17 to 20 minutes. Stir occasionally to prevent sticking. When the liquid is fully absorbed and the rice is tender, turn off the heat. Keep the pan covered so the rice stays warm while you prepare the tomato sambol.
Fresh Tomato and Onion Sambol: A Zesty Counterpoint to Creamy Herb Rice
The sambol offers a refreshing and spicy contrast to the rich, fragrant green rice. It requires no cooking and comes together in minutes. Begin by placing the tomato wedges in a large bowl, followed by the thinly sliced red onion and green chillies. Adjust the number of chillies depending on your preferred heat level.
Squeeze the juice of two limes into the bowl, making sure it coats all the ingredients. Add a generous pinch of salt, then pour in the coconut oil. If coconut oil is not available, a neutral oil like sunflower or canola works well too. Using your hands or a spoon, toss the ingredients together until everything is well combined. Press gently on the onion slices to soften them slightly and help the flavors blend. Taste and adjust salt or lime juice as needed.
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To serve, spread the warm green rice on a large platter. Spoon some of the sambol over the top for a colorful presentation. Serve the remaining sambol in a bowl on the side, allowing guests to add more as they like. This dish works well as a main course or as part of a larger spread. The combination of rich, herby rice and tangy, spicy sambol creates a balanced, wholesome meal that celebrates bold, natural flavors.
