1 ¾ cups to 2 cups water
1 cup red rice
2 Tbsp canola oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1-inch piece ginger root, chopped
1 tsp. ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
½ cup coconut milk
¼ cup soy sauce
½ tsp. molasses
4 large eggs, boiled and peeled
1 large lime, quartered
½ cup julienned fresh basil
¼ cup macadamia nuts, toasted and chopped
Robin Asbell [2] is a natural foods chef, culinary educator, and author of “The New Whole Grains Cookbook [3].”
Indonesian cuisine is a riot of flavors. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.
Links
[1] https://wholegrainscouncil.org/grain/rice
[2] http://www.robinasbell.com/
[3] http://www.amazon.com/exec/obidos/ASIN/081185647X/oldwayspreservat/103-1446448-4127826