Indonesian Yellow Rice
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
coconut
freshly grated |
*
|
| 3 | cups |
water
|
|
| 1 | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
bouillon cubes
|
* |
| ⅔ | cup |
water
|
|
| 2 ½ | cups |
long grain rice
|
|
| 1 | x |
sweet red bell peppers
strips |
*
|
| 1 | x |
cucumbers
thin slices |
*
|
| 1 | x |
onions
rings, fried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
coconut
freshly grated |
*
|
| 7.1E+2 | ml |
water
|
|
| 5 | ml |
turmeric
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
bouillon cubes
|
* |
| 158 | ml |
water
|
|
| 591 | ml |
long grain rice
|
|
| 1 | x |
sweet red bell peppers
strips |
*
|
| 1 | x |
cucumbers
thin slices |
*
|
| 1 | x |
onions
rings, fried |
*
|
Directions
Soak the coconut in the ¾ litre of water overnight.
Strain the water from the coconut; bring to a boil.
Add the tumeric, salt and stock cube, dissolved in ⅔ Cup of water.
Add the rice to the liquid and cook slowly until all the liquid has been absorbed.
If the rice is not cooked, add more liquid and continue cooking, slowly, until done.
Decorate with the pepper, onion rings, cucumber and omelette strips.
FLAT OMELETTE: Heat the oil in a small frying pan.
Beat the eggs and add the salt and pepper.
Cover the bottom of the pan with a thin layer of egg.
Cook slowly for 2 to 3 minutes.
Turn out onto a warm plate and keep it warm.
Continue to cook until all of the egg mixture is used up.
When done cut each omelette into ¼ inch strips and use for a garnish.
