A Flavorful Java Rice (Finally)
When we hear of java rice, the first thing that comes to mind is that familiar cup of yellowish rice served with side veggies, grilled meat and sizzling gravy in hefty cast iron plates in fast food stalls. Even as a kid, I always thought it can’t be right—in no way does this rice resemble the savory and spicy flavors of Indonesian cuisine, from which java rice should be. It is, after all, java rice, right?
Turns out that, despite the name, java rice is truly Filipino. It’s day-old rice sautéed in garlic, onions and annatto oil, which gives it its yellowish color. My gustatory expectations took a huge plunge: this yellow-tinged rice deserves more love and treatment than what it gets, I thought.
And it does. A couple of years ago, I stumbled upon this recipe that uses turmeric powder and a combination of wonderful aromatics that bring java rice to the next level. The garlic and onions are still there, but the addition of ginger, lemongrass and bird’s eye chilies give it a dimension of flavor that you can never find in the java rice from the fast food stall. Sautéing everything in butter gives it a subtle, creamy flavor.
This is my attempt of recreating it from memory (I could no longer find the original recipe) but if you love savory and spicy food, I’m sure you’re gonna love this java rice as much as I do.
A Flavorful Java Rice (Finally)
Ingredients
- 6 cups day-old rice (in room temperature)
- 4 tablespoons butter
- 8 cloves garlic, finely crushed
- 1 bulb large red onion, finely chopped
- 1 tablespoon freshly grated ginger
- 3 stalks fresh lemongrass, tough outer layer removed and finely chopped
- 3 pieces bird's eye red chilies, finely chopped
- 2 tablespoons turmeric powder
- 2 teaspoons salt (or to taste)
Instructions
- Melt the butter in a wok. Sauté the garlic and onions for two minutes under medium heat until a little soft and translucent.
- Add the ginger, lemongrass and bird's eye chilis and sauté for three more minutes until fragrant and soft.
- Add the turmeric powder and cook for two to three more minutes, stirring occasionally so that it wouldn't burn. Add more butter if the mixture looks a little dry. Add one teaspoon of salt.
- Toss in the rice. Press with the back of your spoon to break the lumps. Just before all the grains are evenly coated with the yellow turmeric and aromatic mixture, add the remaining teaspoon of salt. Check for seasoning, and then serve.
Notes
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1. This recipe uses only the stalks of the lemongrass where most of the flavor lies. The leafy part is not needed.
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2. Grate the ginger in a bowl or right on top of the wok to save all its juices.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!