Indonesian Spiced Rice with Fried Onions Recipe
Indonesian Spiced Rice with Fried Onions
Flavors of Indonesia
Total time: more than 2 hours

Prep. time: 5 minutes
Soaking and drying the rice: 1 1/2 hours
Cooking time: 35 minutes

Difficulty: Easy
For 4 servings

- 250 ml (1 cup) long grain Rice
- 2 tbsp. peanut oil
- 2 large onions, sliced into rings
- 2 cloves of garlic, minced
- 440 ml (1 3/4 cups) chicken stock
- 1 tsp. grated ginger
- 1 tsp. dried coriander
- A pinch of nutmeg
  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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