A Flavorful Java Rice (Finally)
With the addition of turmeric powder and a variety of aromatics, this recipe brings java rice to the next level. Served best with barbecued pork, roasted chicken or any other marinated grilled meat.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Asian, Indonesian
- 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)
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.
1. This recipe uses only the stalks of the lemongrass where most of the flavor lies. The leafy part is not needed.
2. Grate the ginger in a bowl or right on top of the wok to save all its juices.