Lontong with Naturel Organic Brown Rice

The traditional Lontong gets a new look with Naturel Organic Brown Rice. Same creamy taste with a hint of spicy compliments the flavourful brown rice nasi impit, a Naturel interpretation that is as heart-friendly as it is wholesome.

1 hr 30 mins

super easy

4 pax


Adjust Servings
2 cups Naturel Organic Brown Rice
4 cups water
1/2 tsp salt
Naturel Pure Olive Oil
Naturel Premium Blend Oil
700ml UFC Velvet Coconut Milk
1 packet lontong rempah paste
1pc bay leaves
1 lemon grass, bruised
1/2 a large onion, cut into slices
1 tsp turmeric powder
20mg dried prawns, soak it and chopped till fine
10g galangal, sliced and bruised
50ml coconut cream
100g long bean, cut into 5 cm length
150g cabbage, cut into bite-sized pieces
100g turnips, cut into thick strips
100g carrots, cut into small chunks
2 firm beancurds, sliced diagonally
100g tempeh, sliced into 1cm strips
For Garnish
4 tbsp toasted coconut
2 hard-boiled egg. Cook in simmering water for 10 min
Sambal chilli


Step 1: Prepare the lontong
- Rinse the Naturel Organic Brown Rice thoroughly. Place them in the rice cooker. Add 4 cups of water and salt.
- Once the rice is cooked, use the spatula to toss and break the rice while it’s hot. It’s ready when it is sticky.
- Transfer the rice to a rectangular baking sheet lined with baking paper and compress it.
- Transfer to the refrigerator and let it chill overnight.
Step 2: Shallow fry tempeh and beancurd
- In a pan, heat up ¼ of the pan with Naturel Pure Olive Oil.
- Add in tempeh and fry till all sides are golden brown.
- Add in the beancurd and fry till all sides are golden brown.
Step 3: Cook the lontong gravy
- In a pot, heat up 3 tbsp of Naturel Olive Oil. Add in dried shrimp, lemongrass, onion and galangal. Fry till aromatic.
- Add in lontong paste, bay leaves and turmeric powder. Fry for another 2 minutes till it’s well combined.
- Add in the carrots, turnips, long beans and give it a good mix.
- Add the UFC coconut milk in, bringing it to a boil and letting it simmer for 15 minutes with the lid covered.
- Add in the cabbage and simmer for another 10 mins until it is soft.
- Add in coconut cream to thicken the gravy. Adjust accordingly with ½ teaspoon of sugar.
Step 4: Assemble and serve
- While the soup is simmering, remove the rice from the refrigerator.
- Cut the portion you need, steam it for 6 minutes, or until the rice is warmed before serving.
- Place it on the serving plate. Add in the beancurd, vegetables, hard-boiled egg and tempeh. Top with toasted coconut and sambal chilli to serve.