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Indonesian Yellow Rice

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
¼ cup coconut
freshly grated
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3 cups water
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1 teaspoon turmeric
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¼ teaspoon salt
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1 each bouillon cubes
*
cup water
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2 ½ cups long grain rice
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1 x sweet red bell peppers
strips
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1 x cucumbers
thin slices
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1 x onions
rings, fried
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Ingredients

Amount Measure Ingredient Features
59 ml coconut
freshly grated
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7.1E+2 ml water
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5 ml turmeric
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1.3 ml salt
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1 each bouillon cubes
*
158 ml water
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591 ml long grain rice
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1 x sweet red bell peppers
strips
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1 x cucumbers
thin slices
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1 x onions
rings, fried
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 4354% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 163mg 7%
Total Carbohydrate 31g 31%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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