Indonesian Rice

Name: Indonesian Rice
Yield: Serves 8
Cuisine: Indonesian
Ingredients: 2 medium cloves garlic, minced; ¾ cup orange juice; 2 tbsp soy sauce; 1½ tsp salt; 2 tbsp rice or cider vinegar; ½ tsp dried chilli flakes; 1 cup chopped fresh pineapple; 2 tbsp rice or cider vinegar; 2 stalks celery, finely sliced; 4 spring onions, sliced finely on the diagonal; 200 g fresh bean sprouts; 1–2 red peppers, finely sliced; ¾ cup raisins or sultanas; ¾ cup raisins or sultanas; 3 tbsp toasted sesame seeds; 1 cup coarsely chopped roasted peanuts; ½ cup brown health rice; 1 cup basmati or jasmine rice; 1 cup basmati or jasmine rice; 1 cup black rice; ½ cup peanut or vegetable oil; ½ cup peanut or vegetable oil; 4 tbsp sesame oil; blanched mange touts for garnish (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Ingredients

½ cup brown health rice
1 cup basmati or jasmine rice
1

Asia
Indonesia
Main course
Vegan
South East Asia

Method

Boil all three types of rice separately in plenty of boiling water. The basmati will take 8–10 minutes and the others more like 20–30 minutes. Watch and top up with water to be sure the grains don’t stick together. When they are done, drain each pot of rice in a colander and rinse briefly with cold water.

Combine the dressing ingredients in a large deep bowl. Add the still-warm rice and