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Issue 483: Indonesian Rice

Brynie Greisman

Rice is rice is rice? The sweet/savory/sharp dressing makes it anything but

Thursday, June 21, 2018

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Food and prop styling by Renee Muller; Photography by Hudi Greenberger Chardonnay

Not your typical rice dish. Rice, meat, and a sweet/savory/sharp dressing combine to make a dish that will be enjoyed by all. Can be prepared a day in advance.

INGREDIENTS

SERVES 10


Ingredients
  • 1½ cups raw rice
  • 3 cups water
  • 1 tsp salt
  • oil, for sautéing
  • 3 cloves garlic, finely chopped 
  • 1 medium onion, cubed
  • 1 lb (½ kg) chopped meat
  • 2½—3½ Tbsp soy sauce
  • 2½ Tbsp brown sugar, or to taste 
  • ½ tsp cayenne pepper
  • salt and pepper, to taste, optional
  • chopped scallions
  • carrot curls, for garnish
 



PREPARATION

In a medium sized pot, cook rice according to package directions. Set aside. Meanwhile, sauté garlic and onion in a small amount of oil over a low heat until golden. 

Add chopped meat and cook until meat is no longer pink and is thoroughly cooked through, about 1215 minutes. Mix constantly, pressing the meat down and breaking apart as you stir, so it gets thoroughly done. 

Add this mixture to the rice. Add soy sauce, brown sugar, and cayenne pepper to the pot and mix all together until well combined. 

Taste and adjust seasoning if necessary, adding salt and pepper if desired. Stir in a handful of chopped scallions. Garnish with carrot curls for crunch and color.

Note: I like the texture of basmati rice in this dish.

Tip You can sub cubed turkey, pastrami, or even cubed meat left over from a roast for the chopped meat. Adjust cooking time accordingly.

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