Indonesian Yellow Rice Recipe
Servings: 4
Ingredients
- 1/4 c. Freshly Grated Coconut Or possibly Desiccated Coconut
- 3 c. Water
- 1 tsp Tumeric
- 1/4 tsp Salt
- 1 x Bouillon Cube
- 2/3 c. Water
- 2 1/2 c. Long Grain Rice Strips Of Red Pepper Thin Slices Of Cucumber Fried Onion Rings Strips Of Flat Omelette (Recipe Below)
Directions
- Soak the coconut in the 3/4 litre of water overnight. Strain the water from the coconut; bring to a boil. Add in the tumeric, salt and stock cube, dissolved in 2/3 C. of water. Add in the rice to the liquid and cook slowly till all the liquid has been absorbed. If the rice is not cooked, add in more liquid and continue cooking, slowly, till done. Decorate with the pepper, onion rings, cucumber and omelette strips.
- FLAT OMELETTE:Heat the oil in a small frying pan. Beat the Large eggs and add in the salt and pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly for 2 to 3 min. Turn out onto a hot plate and keep it hot. Continue to cook till all of the egg mix is used up. When done cut each omelette into 1/4-inch strips and use for a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.82g | 2% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Potassium 189mg | 5% |
| Total Carbs 93.22g | 25% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.32g | 0% |
| Protein 9.06g | 14% |
