Yellow Savory Rice (Nasi Kuning) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups long-grain rice | 2 tablespoons vegetable oil | 1 teaspoon turmeric |
| 1 teaspoon ground coriander | 1/2 teaspoon ground cumin | 1-1/2 cups stock or coconut milk |
| 1 cinnamon stick | 1 clove | 1/2 teaspoon salt |
| 1 salmon leaf or bay leaf | ||
| 1 | Soak the rice in cold water for 1 hour, wash, and drain. Heat the oil in a saucepan and saute the rice for 2 minutes. |
| 2 | Add the turmeric, coriander, and cumin, and stir-fry for another 2 minutes. Pour in the stock or coconut milk, then add the remaining ingredients. Simmer for about 10 minutes, or until the rice has absorbed all the liquid; then steam for 10 minutes. Or you can cover the saucepan tightly and leave on low heat, undisturbed, for 10 minutes. Discard the salam leaf or bay leaf before serving. |