Cone-Shaped Rice Platter with Chicken

Step 1

Rinse 2 cups jasmine rice until water runs clear. In a pot, combine rice with 1 cup coconut milk, 1.5 cups water, 1 teaspoon turmeric, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-20 minutes.

Step 2

While rice cooks, pound 3 garlic cloves and 4 shallots into a paste using a mortar and pestle or food processor. Season 1.5 pounds chicken thighs with salt and pepper.

Step 3

Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs and cook until golden brown and cooked through (internal temp 165°F), about 6-8 minutes per side. Remove and set aside.

Step 4

In the same skillet, add the garlic-shallot paste and sauté until fragrant, about 2 minutes. Stir in 2 tablespoons sambal oelek and cook for 1 minute. Return chicken to skillet, toss to coat, and cook for another 2 minutes.

Step 5

Once rice is done, let it cool slightly. Using a small bowl or cone mold, pack the rice tightly to form a cone shape. Invert onto a large platter.

Step 6

Arrange the chicken pieces around the base of the rice cone. Scatter 1 cup fried crackers on the platter. Serve with extra sambal on the side.

Step 7

Optional: add fried noodles or crisp flatbread (rempeyek) around the platter for extra crunch.