Indonesian Yellow Rice

1/4 cup freshly grated coconut or desiccated coconut
3 cups water
1 teaspoon turmeric
1/4 teaspoon salt
1 bouillon cube
2/3 cup water
2 1/2 cups long grain rice

strips of red pepper
thin slices of cucumber
fried onion rings
strips of flat omelette (recipe below)

Soak the coconut in the 3/4 liter of water overnight.
Strain the water from the coconut; bring to a boil. Add the turmeric,
salt and stock cube, dissolved in 2/3 Cup of water. Add the rice to
the liquid and cook slowly until all the liquid has been absorbed. If
the rice is not cooked, add more liquid and continue cooking, slowly,
until done.
Decorate with the pepper, onion rings, cucumber and omelette strips.

Flat Omelet:

eggs
salt
pepper

Heat the oil in a small frying pan. Beat the eggs and
add the salt and pepper. Cover the bottom of the pan with a thin
layer of egg. Cook slowly for 2 to 3 minutes. Turn out onto a warm
plate and keep it warm. Continue to cook until all of the egg mixture
is used up. When done cut each omelette into 1/4-inch strips and use
for a garnish.

Serves 4.

International Recipes and Food Trivia at Zinester.com

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