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Indonesian Spiced Rice
3  tablespoons peanut oil
1  large onion, chopped
2  jalapeņo chilies, seeded but not deveined minced
1  teaspoon turmeric
1/2  teaspoon ground cinnamon
1  pound long-grain white rice
2 - 14.5 ounce cans chicken broth
1/3  cup water
1  bay leaf
chopped green onion for garnish


1.  Heat oil in heavy large saucepan over medium-low heat.  Add chopped onion and chilies and stir until onion is translucent, about 8 minutes.  Mix turmeric and ground cinnamon.  Add rice and stir 2 minutes. 

2.  Add chicken broth, water and bay leaf.  Bring to boil.  Reduce heat to low, cover  and cook until liquid is absorbed, about 20 minutes.

Preparation Time: Serves: 4
Recipe Origin: Indonesia
Submitted by:
Baovan Truong
United States
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