Yellow Rice

Yellozo Rice is a delicate adaptation of an Indonesian dish. Serve as an accompaniment to pork dishes or as part of a Rijsttafel.


3 tablespoons vegetable oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 tablespoon turmeric

1 teaspoon salt

1 teaspoon black pepper

A truly delectable dessert, Yelverton Blackberry Jelly tastes as good as it looks.

1 teaspoon finely chopped lemon grass or – teaspoon finely grated lemon rind

1 lb. long-grain rice, washed, soaked in cold water for

30 minutes and drained

1 pint water

10 fl. oz. coconut milk

2 bay leaves

3 hard-boiled eggs, quartered

4 oz. peanuts, roasted

4 fresh coriander sprigs

2 bananas, peeled and sliced

In a large, heavy-based saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the turmeric, salt, pepper, lemon grass or lemon rind and rice. Fry for a further 5 minutes, stirring constantly. Pour over the water and coconut milk and increase the heat to high. Bring the liquid to the boil. Reduce the heat to low, add the bay leaves and cover the pan. Simmer the rice for 15 to 20 minutes or until all the liquid has been absorbed and the rice is light and fluffy.

Remove the pan from the heat and remove and discard the bay leaves.

Heap the rice on to a warmed serving dish, shaping it into a dome. Garnish with the hard-boiled eggs, peanuts, coriander and bananas. Serve immediately.

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