Indonesian Yellow Rice



INGREDIENTS:

1/4 c  Freshly Grated Coconut Or Desiccated Coconut

3 c  Water

1 ts tumeric

1/4 ts salt 

1 Bouillon Cube

2/3 c  Water

2 1/2 c  Long Grain Rice

Strips Of Red Pepper

Thin Slices Of Cucumber

Fried onion Rings

Strips Of Flat Omelette

DIRECTIONS:

1. Soak the coconut in the 3/4 litre of water overnight.
Strain  the water from the coconut; bring to a boil.  Add
the tumeric, salt and stock cube, dissolved in 2/3 Cup of
water.  Add the rice to the liquid and cook slowly until
all the liquid has been absorbed.  If the rice is not
cooked, add more liquid and continue cooking, slowly,
until done. Decorate with the pepper, onion rings,
cucumber and omelette strips.
  
FLAT OMELETTE:
  
1. Heat the oil in a small frying pan.  Beat the eggs and
add the salt and pepper.  Cover the bottom of the pan with
a thin layer of egg. Cook slowly for 2 to 3 minutes.  Turn
out onto a warm plate and keep it warm. Continue to cook
until all of the egg mixture is used up. When done cut each
omelette into 1/4-inch strips and use for a garnish.



Indonesian Yellow Rice