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Indonesian Spiced Rice with Fried OnionsTheWorldWideGourmet.com

Flavors of Indonesia

Total time: more than 2 hr

Preparation time: 5 minutes + 1 1/2 hours for soaking and drying the rice
Cooking time: 35 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:71.5 kcal

Proteins:2 g

Fats:4.7 g

Carbohydrate:5.8 g

Fibers:0.6 g

Sugar:2.4 g

Cholesterol:1.9 mg

Sodium:89.5 mg

Calcium:12.5 mg

Energy:123 kcal

Proteins:3.4 g

Fats:8 g

Carbohydrate:9.9 g

Fibers:1.1 g

Sugar:4.2 g

Cholesterol:3.2 mg

Sodium:154 mg

Calcium:21.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

250

ml

long grain rice

30

ml

peanut oil

2

large onions, sliced into rings

2

cloves of garlic, minced

440

ml

chicken stock

5

ml

grated ginger

5

ml

dried coriander

2

ml

nutmeg

METHOD

  1. Rinse the rice several times in cold water; soak for 30 minutes; drain and let dry for one hour;
  2. heat the oil in a wok or large saucepan; fry the onion until lightly golden;
  3. add the garlic; remove the onion and garlic and set aside, reserving the oil in the wok;
  4. add the raw rice to the wok; stir until the grains are transparent;
  5. add the chicken broth and the remaining ingredients except the onion, garlic and nutmeg;
  6. bring to a boil; reduce the heat to low; cover and let cook for about 20 minutes;
  7. remove the lid; add half of the onions and garlic; sprinkle with nutmeg; stir with a large fork so as not to crush the rice;
  8. transfer to a warmed serving platter; garnish with the remaining onion and garlic;
  9. serve immediately.


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