Rice recipes |
Javanese fried rice |
2 cups water 1 envelope instant vegetable broth or 1 vegeteble-bouillon cube 1/4 teaspoon ground cumin 1 cup uncooked regular rice 1 medium-size onion, chopped (1/2 cup) 1/2 clove of garlic, minced 3 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon chili powder 1/8 teaspoon ground mace |
Heat water with vegetable broth or bouillon cube and cumin to boiling in a medium-size saucepan; stir in rice; cover. Cook 15 minutes, or just until rice is tender and liquid is absorbed. Spoon into a bowl; chill. When ready to finish dish, sauté onion and garlic in 1 tablespoon of the vegetable oil until soft in a medium-size frying pan; remove and set aside. Turn rice out onto paper toweling; fluff with a fork to separate grains. Saute lightly in same frying pan, adding remainings 2 tablespoons vegetable oil. Stir in onion mixture and seasonings; cover; heat slowly just until hot. Spoon into a heated serving bowl. Garnish with parsley and serve with toasted slivered almonds, chopped radishes and sliced green onions to sprinkle on top, if you wish. |