Food & Drinks

King rice from the Bible Columns

In the series “The Bible of” – I keep finding it a highly presumptuous name – there is now an episode of Indonesian cuisine. Now it has been adequately described by Lonny Gerungan in The Authentic Indian Cuisine. The book is a milestone.

But Maureen Tan has done it all over again, and not bad. In any case, very clear. It is also a nice piece about her mother who tapped her recipes with one hand on a typewriter after a stroke: “So that you will remember me later.” That grabbed me.

Today is the party: anyway and anywhere. So we make festive rice. Wash the rice varieties until the water is clear. Drain. Bring coconut milk, pan leaf, lemongrass, galangal, turmeric and the salam leaves to a boil. Put the rice in a pan, pour the coconut over it. Add some salt, stir well and let it stand for at least four hours. Then add water until the rice is covered with a finger joint, as soon as the water has been absorbed, remove from the heat, stir, let steam for 20 minutes with the lid on the pan. Royal this rice

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