In Indonesia, rice is our staple food and most of our dishes go with rice. We eat rice at breakfast, lunch and dinner. Yellow rice shaped into a cone is a common sight during festive particularly in Java & Bali. This traditional festive dish is accompanied by other dishes such as chicken barbeque (please see Bumbu Rujak Chicken barbeque posted in this site), Eggs in lemon grass sauce (will be posted soon) and sambal (a mix of chillie & dried shrimp-paste)
Dissolve tumeric powder with 2 tablespoons of water
Combine the rice, tumeric jiuce, coconut milk, chicken stock, bay leaf, lemongrass, galangal, salt in a pot and bring to boil over high heat
Reduce the heat to medium, simmer, covered until the liquid is absorbed (10-15 minutes)
Reduce the heat to low and cook for 5 - 10 minutes until the rice is dry and fluffy
Remove from heat and mix well
Discard the bay leaf, lemongrass & galangal
Garnish with sliced tomato & cucumber.
Serve with the accompanied dish
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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