Indonesian yellow rice

Yield: 4 servings

Measure Ingredient
¼ cup Freshly Grated Coconut Or Desiccated Coconut
3 cups Water
1 teaspoon Tumeric
¼ teaspoon Salt
1 \N Bouillon Cube
⅔ cup Water
2½ cup Long Grain Rice
\N \N Strips Of Red Pepper
\N \N Thin Slices Of Cucumber
\N \N Fried Onion Rings
\N \N Strips Of Flat Omelette (Recipe Below)

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.


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.

From How To Cook Good Curries by Helen Lawson Copyright 1973

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