Experience a traditional way Indonesian rice farmers prepare rice renowned of its tantalizing aroma drifting across the fields when cooking, “beckoning” those working in the field to come home. Popular in West Java, farmers’ wives often cook this to reward their husbands for their hard work.
Indonesian Traditional Rice
Servings
4-5
servingsPrep time
40
minutesCooking time
30
minutesIngredients
400g Sunria Pandan Rice
10 cloves shallots
2 stalks of lemongrass
8 small green chilies
5 Indonesian salam leaves (can be substituted with bay leaves)
100ml of coconut milk/oil
1 big tomato cut into 8 pieces
1 teaspoon of salt
Directions (sTOVE TOP)
- Rinse rice once. In a heavy-bottomed pot, combine rinsed Pandan Rice and all ingredients.
- Add 750 ml of water and bring to a boil over high heat for a minute.
- Reduce the heat to low, cover tight and let simmer for 30 minutes.
- Let stand covered for 5 minutes. Fluff and mix all ingredients, and serve.
- DIRECTIONS (RICE COOKER)
- Combine rinsed Pandan Rice and all ingredients.
- Add 600 ml of water and turn the rice cooker on.
- When signal rice is ready, leave it for another 10 minutes before opening the lid and serve.
Notes
- This recipe is traditionally made using white rice, but can be replaced using Sunria Brown rice or Volcano rice.
