Asian Rice and Noodles Recipes - Indonesian Spiced Rice Recipe

Ingredients

• 1/4 cup tamarind

• 1 cup boiling water

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

• 1 tsp. salt

• 2 Tbs. molasses

• 1 tsp. ground cumin

• 1 Tbs. soy sauce

• 1 Tbs. ground coriander

• 1 tsp. hot chili powder

• 1/2 medium coconut, grated

• 4 Tbs. vegetable oil

• 1 medium onion, thinly sliced

• 2/3 cup chopped peanuts

• 2 cups boiling chicken stock

Serves 4-6

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Method:

1. Put the tamarind pulp into a bowl and pour over the water. Set aside to cool. Pour the contents of the bowl through a strainer into a saucepan, pressing as much pulp through as possible.

2. Half fill a large saucepan with water and bring to the boil. Add the rice and salt and boil briskly for 2 minutes. Drain, discard the cooking liquid and set the rice aside.

3. Stir the treacle (molasses), cumin, soy sauce, coriander and chili powder into the tamarind liquid. Bring to the boil, then cook for 5 to 10 minutes, stirring occasionally, or until the mixture thickens slightly.

4. Stir in the rice and grated coconut, remove from the heat and keep hot. Heat the oil in a large saucepan. When it is hot, add the onion and fry, stirring occasionally, for 3 minutes.

5. Add the peanuts and fry for 5 minutes, or until both they and the onions are browned. Stir in the rice mixture and cook for a further 2 minutes.

6. Pour over the stock, cover and reduce the heat to low. Simmer for 10 to 15 minutes, or until the rice is tender and the liquid absorbed. Transfer to a warmed serving bowl and serve at once.