This version of yellow rice would make a great side dish or quick lunch. I got the recipe from an Indonesian cooking book that I bought on sale at Half-Price Books!
I haven't been cooking many new recipes lately - I've actually been using previous blog posts to cook some favorites, like Honey Wheat Bread, Pierogie Pizza, and Breakfast Quesadillas (not that you need a recipe). Too busy reading Game of Thrones for much fancy cooking. I did make these chocolate oatmeal cookies, but I didn't write them up. They were good!
From Indonesian: Exotic Dishes from Empal daging to Nasi goreng for Creative Cooking
1 tbsp vegetable oil
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1 3/4 cups long-grain rice
2 cups coconut milk
1 cup water
4 curry leaves (or 1 tsp curry powder)
1 cinnamon stick
1. Heat the oil in a large saucepan. Add the turmeric, coriander, cumin and rice and stir for about a minute over medium heat.
2. Add the coconut milk, water, curry and cinnamon stick and bring to a low boil. Reduce the heat to low and simmer for 10-12 minutes, until the liquid has been absorbed by the rice.
3. Turn off the heat and cover the saucepan. Remove the curry leaves and cinnamon stick and serve.
- mix with peas
- thai basil
- chicken, pork, tofu...