Asian Rice and Noodles Recipes - Indonesian Festive Rice (Nasi Kuning Lengkap) Recipe

Ingredients

• 2 Tbs. peanut oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 tsp. chopped lemon grass or grated lemon rind

• 1 tsps turmeric

• t tsp. laos powder

• 3 curry or bay leaves

• 1 tsp. salt

• 2 2/3 cups long grain rice, soaked in cold water for 30 minutes and drained

• 5 cups coconut milk

Garnish:

• 1 Tbs. vegetable oil

• 2 small eggs, beaten

• 4 scallions, chopped

• 2 red chilies, quartered

• 2 green chilies, quartered

• 2 hard, cooked eggs, sliced

• 1/3 cucumber, sliced or cut into 1 in lengths

Serves 6-8

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Method:

1. Heat the peanut oil in a large saucepan. When it is hot, add the onion and garlic and fry, stirring occasionally, until the onion is soft.

2. Stir in the lemon grass or rind, turmeric, laos powder, curry or bay leaves and salt. Add the rice and stir-fry for 2 to 3 minutes, or until it becomes opaque. Pour over the coconut milk and bring to the boil.

3. Reduce the heat to low, cover the pan and simmer the mixture for 20 to 25 minutes, or until the rice is cooked and tender and the liquid absorbed.

4. Meanwhile, make the garnish. Heat the vegetable oil in a small frying-pan. When it is hot, add the eggs and cook until the bottom is set and lightly browned. Turn the omelet over and cook for another 2 minutes. Remove from the heat and slide the omelet onto a plate.

5. Cut into strips and set aside. When the rice is cooked, transfer to a large serving dish. Using greaseproof or waxed paper, carefully pat the rice into a conical shape (if you have a cone, shaped strainer, you can put the rice into this, then carefully unmould it on to the dish).

6. Put the chilies in rows up and down the shaped rice and scatter the omelet strips over the top. Arrange the hard, boiled (hard, cooked) egg slices and cucumbers (plus any of the other garnishes suggested) around the base of the rice. Serve at once.