SunRice Recipe
Beef Rendang with Lemongrass rice
A new take on a traditional beef rendang curry by infusing our SunRice Long Grain Rice with lemongrass. This dish is not only hearty but fresh and a winner for families.
15
min prep
60
min cook
75
min total
Method
1
Combine 1 tablespoon oil, onion, chilli, garlic, lemongrass, ginger, turmeric, coriander, cumin, and salt in a food processor. Process until finely chopped.
2
Heat a large saucepan or wok over medium heat. Add the paste and cook, stirring, for 2 minutes or until aromatic. Add the beef, coconut milk and cinnamon stick. Bring to the simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 2 hours or until beef is tender.
3
Meanwhile, put the rice, water and lemongrass in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 5 minutes.
4
Remove the lemongrass from the rice. Remove cinnamon stick from curry and stir in the coconut and kecap manis. Spoon rice into bowls, top with curry. Serve topped with cucumber and chilli.
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