Festive Rice Recipe
Festive rice is a cooked and seasoned rice preparation flavored with lemon, turmeric and bay leaves. Cooked with coconut milk, the fesive rice has a mild yet rich taste to it and can be served with green peppers as the main rice dish.
Ingredients
| Long grain rice | 1 1/2 Cup (16 tbs) | |
| Turmeric | 11/2 Teaspoon | |
| 1/4 teaspoon finely snipped dried lemongrass or 1 teaspoon finely shredded lemon peel | ||
| Cooking oil | 1 Tablespoon | |
| Coconut milk | 3 Cup (16 tbs) | |
| 2 salam leaves or bay leaves | ||
| Salt | 3/4 Teaspoon | |
| Eggs | 3 , beaten | |
| leaves | 4 | |
| 1 red or green sweet pepper, seeded and cut into strips | ||
Directions
In a 3 quart saucepan cook and stir the uncooked rice, turmeric, and lemon grass or peel in the first 1 tablespoon oil for 2 minutes.
Add the coconut milk, the salam or bay leaves, and salt.
Bring to boiling; reduce heat.
Cover and simmer over low heat about 15 minutes or till liquid is absorbed and rice is tender.
Meanwhile, in a 10 inch skillet cook the eggs in the remaining 1 tablespoon oil, without stirring, till set.
Invert skillet over a baking sheet to remove cooked eggs; cut the eggs into short, narrow strips.
Remove and discard salam or bay leaves from rice.
Press hot rice into an oiled 5 cup cone shape mold.
Place a serving plate upside down over the mold; invert to remove rice.
Garnish top of rice with salam leaves, if desired.
Arrange egg strips, red pepper strips, and salam leaves (if desired) around base of rice.
Add the coconut milk, the salam or bay leaves, and salt.
Bring to boiling; reduce heat.
Cover and simmer over low heat about 15 minutes or till liquid is absorbed and rice is tender.
Meanwhile, in a 10 inch skillet cook the eggs in the remaining 1 tablespoon oil, without stirring, till set.
Invert skillet over a baking sheet to remove cooked eggs; cut the eggs into short, narrow strips.
Remove and discard salam or bay leaves from rice.
Press hot rice into an oiled 5 cup cone shape mold.
Place a serving plate upside down over the mold; invert to remove rice.
Garnish top of rice with salam leaves, if desired.
Arrange egg strips, red pepper strips, and salam leaves (if desired) around base of rice.
Chef
