Indonesian Spiced Rice

This dish was the second part of a meal prepared for the subreddit, /r/52weeksofcooking, where the theme was “Indonesian”. This rice was a very good side dish for the Satay Ayum that was prepared with this dish. The colour on it was really good but I wish I had a salad to go with it to compliment it

I used jasmine rice but any white rice should work

I also used homemade chicken broth which does not have a lot of salt in it so you can use cans from the store but you might have to adjust the salt.

  • Servings: 6-serving
  • Time: 40 mins
  • Difficulty: easy
  • Print

Summary

  • Course: side dish
  • Cooking Time: 40 mins

Ingredients

3 Tablespoons Canola Oil
1 Large White Onion
2 Jalapenos
2 Cloves Garlic
1 teaspoon Ground Turmeric
1/2 teaspoon Ground Cinnamon
2 Cups Uncooked Jasmine Rice
4 Cups Chicken Broth
1 Bay Leaf
2 Green Onions

Steps

  1. Heat Canola Oil in a large pot over medium heat.
  2. Chop the Onion, seed and chop the Jalapenos, and peel and mince the Garlic.
  3. Add the Onion, Jalapenos, and Garlic and saute until the onion is translucent (about 8 minutes).
  4. Stir in the Turmeric, Cinnamon, and Rice. Stir for 2 minutes.
  5. Mix in the Chicken Broth, 1/2 cup of Water, and Bay Leaf. Bring the mixture to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed (about 20 minutes).
  6. Chop the Green Onions.
  7. Remove from the heat, fluff with fork, and let sit for 5 – 10 minutes. Garnish with chopped Green Onions.

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