A great accompaniment to our Beef Rendang this dish also goes great with other beef, chicken and pork dishes.
Ingredients (serves 4)
- 250g White Rice.
- 1 ½ Tbsp Rapeseed Oil.
- 1 Red Chilli (Finely Diced).
- 1 Brown Onion (Finely Diced).
- 500ml Chicken Stock.
- 2 ½ Tbsp water.
- 1 Bay Leaf.
- ½ tsp Ground Turmeric.
- 1 Cinnamon Stick.
- A pinch Of Ground Cayenne Pepper.
- 1 Salad Onion.
Heat the oil in a pot over a medium heat. Add the diced Onion and Chilli to the pot and cook for a few minutes until softened, but not coloured. Break the cinnamon stick in half and add to the pot along with the Turmeric. Add the Rice and stir for 2 minutes fully mixing the rice with the other ingredients. The rice will turn yellow at this stage due to the turmeric, but be careful not to break up the cinnamon stick. Add the Chicken Stock to the pot along with the Water, Bay leaf and the Ground Cayenne pepper. Bring the stock to the boil, and then reduce to a low simmer. Cover the pot with a lid and cook until the stock has been absorbed and the rice is cooked. This approximately takes 20 minutes.
Once cooked, add the sliced Salad Onion, green part only, to the rice and stir through. We served this dish as an accompaniment to our Beef Rendang.