Indonesian Spiced Rice

Indonesian Spiced Rice

  • Prep Time: 5 mins
  • Total Time: 27 mins
  • Servings: 4

    • Ingredients

  • 1 1/2 tablespoonsoil
  • 1largeonion, chopped
  • 1 (4ounce) cans green chilies, chopped
  • 1/2 teaspoonturmeric
  • 1/4 teaspooncinnamon
  • 1/2 lbwhite rice
  • 1 (14 1/2 ounce) cans chicken broth
  • 2 1/2 tablespoonswater
  • 1bay leaf
  • 1/8 teaspooncayenne pepper
  • scallion, chopped

    • Directions

  • Heat oil in large heavy saucepan over medium heat.
  • Add chopped onion and chilies and stir until onion is translucent.
  • Mix in turmeric and cinnamon.
  • Add rice and stir 2 minutes.
  • Add chicken broth, water, bay leaf and cayenne pepper.
  • Bring to a boil; reduce heat, cover and cook until liquid is absorbed, about 20 minutes.
  • Sprinkle green onions on top before serving.

    • Reviews

  • “Loved it.Served with Crock Pot Indonesian Beef Recipe #130534.Used my rice cooker.I softened up the onions by just cooking them a few minutes in a bit of oil, then literally dumped all ingredients in my rice cooker and switched it on.Twenty minutes later – perfect.Would make again stir in chicken after done for a one dish meal. Keeper.”

  • “This is wonderful!!!I just finished having this for dinner with Braised Pork in Soy Sauce and it is now a favorite meal in this house!My husband and I gobbled every last bit of it up and loved every second of it! I would definitely recommend trying this recipe!There is such a wonderful blend of flavors and the cinammon is a really great twist!!Absolutely wonderful recipe!!!”

  • “This rice has so many nice flavors and just a bit of spicy hot. I didnt have turmeric so I substituted ground mustard and used 8 ounces of brown rice. The cinnamon is perfect to pull all the flavors together! Thank you LikeItLoveIt for a wonderful side dish. I served this with Braised Pork in Soy Sauce.”

  • “Wonderful dish with a hint of sweetness from the cinnamon and just tons of flavor.I omitted the cayenne (we’re of the “ouch” variety) and used basmati rice.Served with crispy tilapia with herb sauce and Moroccan carrots.Yum, thank you!”

  • “Well I did like and love this rice! Made a very nice base for some other chicken and seafood dishes I’d prepared and was spicy without being too overpowering. I did up to step 5, placed in the refrigerator and finished the cooking before serving.”

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