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Indonesian Rice Side 2

Serves 4 to 6 Side vegetarian, Sides

Indonesian Rice Side 2

In the heart of an Indonesian home, Rice Side 2 is a staple that finds its place at everyday meals. This dish is a reflection of the home cook's instinct, where salt is measured by feel and fat is applied with a generous hand. It’s a dish that speaks to the simplicity and warmth of family kitchens, where recipes are often passed down without ever being written, until now.

Expect each grain of rice to be tender yet distinct, carrying the richness of butter or oil, with a subtle saltiness that enhances without overpowering. It’s a humble yet essential side, meant to complement and support the vibrant dishes it accompanies, making every meal a shared celebration of flavors.

Ingredients

  • 400 grice
  • 50 gbutter or oil
  • 600 mlwater
  • 1 tspfine sea salt

Method

  1. Rinse 400 g of rice under cold running water until the water runs clear. This helps remove excess starch, preventing the rice from becoming too sticky during cooking.
  2. In a medium-sized pot, melt 50 g of butter or heat an equal amount of oil over medium heat. Add finely chopped onion and sauté until the onion becomes soft and translucent, releasing its sweet aroma.
  3. Add the rinsed rice to the pot with the onions, stirring gently to coat each grain with the butter or oil. This step ensures that the rice absorbs the flavors from the onions and fat, adding depth to the dish.
  4. Pour 600 ml of water into the pot and bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. This slow cooking allows the rice to absorb the water evenly, ensuring a tender texture.
  5. After about 15-20 minutes, check the rice for doneness. The grains should be tender and have absorbed all the water. If needed, fluff the rice with a fork to separate the grains.
  6. Season the rice with 1 tsp of fine sea salt, stirring gently to distribute evenly. Taste and adjust the seasoning if necessary, keeping in mind that the salt should enhance, not overpower, the natural flavors of the dish.
  7. Serve the Indonesian Rice Side 2 warm, as part of a shared meal. The rice should be fragrant, with each grain distinct and infused with the buttery onion flavor.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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