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jambi aromatic spiced rice aka an indonesian rice recipe

An indonesian rice recipe: jasmine rice cooked in a spice tea and pineapple pulp.

 

An indonesian rice recipe: jasmine rice cooked in a spice tea and pineapple pulp. I have a cooking book collection from all over the world. Everyplace I go, I get one and try a few recipes. In Bali I bought William Wonger’s Flavors of Indonesia. This recipe is slightly adapted from the book.
Rice terraces in Bali are amazing: surreal landscapes and, as always, smiling faces at (hard) work. We visited both Tegalalang and Jatiluwih (easier to walk through), but I can’t say which one is better. I also learned a few things about rice cultivation in Bali: The white rice cycle is generally about three months long. The black or red rice cycle is longer: about 7 months. Black and red rice need mountain climate, while white rice is ok with lowland. Daily, an Indonesian eats up to 500 gr (17 oz) of rice. Although these beautiful terraces, Indonesia needs to import rice, mostly from Vietnam. When people get married in Bali, they receive huge amounts of rice as wedding gift; so much, they can sell it and make a little fortune.

 

I have a cooking book collection from all over the world. Every place I go, I get one and try a few recipes. In Bali I bought William Wongso’s Flavors of Indonesia.

This recipe is slightly adapted from the book.

Indonesian pineapple rice: jasmine rice cooked in a spice tea and pineabble pulp. I have a cooking book collection from all over the world. Everyplace I go, I get one and try a few recipes. In Bali I bought William Wonger’s Flavors of Indonesia. This recipe is slightly adapted from the book.
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jambi aromatic spiced rice aka an indonesian rice recipe

Course rice
Cuisine indonesian
Servings 4 -6
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 17,5 oz jasmine rice 500 gr
  • 5 curry leaves
  • 5,3 oz tomato puree 150 gr
  • 1,7 oz shallots 50 gr
  • 1 small white onion
  • 1 tablespoon of olive oil
  • 1 tablespoon sugar 20 gr - 0,7 oz
  • 1 teaspoon of salt
  • For the spice tea – you can make ahead and refrigerate
  • 34 oz 1 lt of water
  • 1/2 teaspoon coriander seeds 5 gr - 0,2 oz
  • 1 cinnamon stick
  • 5 pieces cardamomom
  • 3 teaspoons ground macis
  • ½ nutmeg
  • 2 pieces long pepper
  • 1/2 teaspoon cumin seeds 5 gr - 0,2 oz
  • 5 cloves

For the spice mix:

  • 1 garlic clove
  • 1 teaspoon 10 gr of ginger 10 gr - 0,4 oz
  • 7 oz pineapple pulp 200 gr

Instructions

  1. Wrap the tea spices in a cheesecloth or place them in a tea bag. Bring water and spices to a boil.
  2. Blend the spices (clove, ginger and pineapple).
  3. In a large pan, sauté the spice mix. Add the curry leaves, the scallion, onion and tomato puree. Brown a few minutes, stirring continuously.
  4. Add sugar, spiced tea and salt, and mix.
  5. Add rice and cook, stirring now and then, until the rice is well done. Add water, if necessary.
  6. Salt to taste and serve hot or at room temperature.

enjoy the flavors and aromatics coming from your rice