Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Rice Side

Serves 4 to 6 Side vegetarian, Sides

Indonesian Rice Side

Indonesian Rice Side is a staple of home-cooked meals across the archipelago, prepared with a simplicity that underscores its role as a comforting presence at the family table. This dish is a reflection of everyday Indonesian life, where meals are shared communally and seasoned with instinct rather than precision. It is a dish that needs no occasion; it simply accompanies whatever else graces the table, from grilled meats to vegetable stir-fries.

The rice should emerge fluffy and tender, enriched by the generous use of butter or oil, and carrying just the right touch of saltiness. It is a dish that prioritizes texture and subtlety, allowing it to complement rather than overshadow the main courses it accompanies. Serve it warm, and let it be a canvas for the flavors of the meal, absorbing juices and gravies, and bringing balance to the plate.

Ingredients

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

Method

  1. Rinse 400 g of rice under cold water until the water runs clear. This helps remove excess starch, which can make the rice sticky. Drain well and set aside.
  2. Heat 50 g of butter or oil in a medium-sized pot over medium heat. Choose a pot with a tight-fitting lid to ensure even cooking. Once the butter has melted or the oil is shimmering, add finely chopped onions from your prepared vegetables.
  3. Sauté the onions until they become soft and translucent, stirring occasionally. This should take about 3-4 minutes. The onions should not brown; they should just become tender and release their aroma.
  4. Add the rinsed and drained rice to the pot with the onions. Stir the rice gently to coat each grain with the butter or oil, ensuring that the rice is evenly mixed with the onions.
  5. Pour in 600 ml of water and add 1 tsp of fine sea salt. Stir once to combine, then increase the heat to bring the water to a gentle boil.
  6. Once the water reaches a boil, reduce the heat to low and cover the pot with its lid. Let the rice cook undisturbed until all the water is absorbed and the rice is tender. You will know it's done when the rice is fluffy and there are small steam holes on the surface.
  7. Remove the pot from the heat and let it sit, covered, for about 5 minutes. This resting time allows the rice to finish cooking in its own steam, ensuring a perfect texture.
  8. Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning if necessary, then serve the rice warm as a side dish, perfect for sharing at the table.
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…

Explore Indonesian cuisine