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)


  • 2 teaspoons ground tumeric

  • 60 ml water

  • 300 gram uncooked rice, washed and drained

  • 375 ml thin coconit milk

  • 125 ml chicken stock

  • 1 bay leaf

  • 1 stalk lemongrass, only the thick part, bruised and discard the outer layers

  • 2 cm galangal, peeled & sliced

  • a pinch of salt

  • For garnish: sliced tomato and cucumber


  • 1.

    Dissolve tumeric powder with 2 tablespoons of water

  • 2.

    Combine the rice, tumeric jiuce, coconut milk, chicken stock, bay leaf, lemongrass, galangal, salt in a pot and bring to boil over high heat

  • 3.

    Reduce the heat to medium, simmer, covered until the liquid is absorbed (10-15 minutes)

  • 4.

    Reduce the heat to low and cook for 5 - 10 minutes until the rice is dry and fluffy

  • 5.

    Remove from heat and mix well

  • 6.

    Discard the bay leaf, lemongrass & galangal

  • 7.

    Garnish with sliced tomato & cucumber.

  • 8.

    Serve with the accompanied dish

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 237kj
  • Fat Total 2g
  • Saturated Fat 1g
  • Protein 6g
  • Carbohydrate 46g
  • Sugar 3g
  • Sodium 108mg

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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The rice also can be cooked in rice cooker

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Posted by jackicamReport
Yum, yum, yum, yum! Very delicious Wina!