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Indonesian Yellow Rice

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      Title: INDONESIAN YELLOW RICE
 Categories: Rice
      Yield: 4 Servings
 
    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
           -(Recipe Below)
 
  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:
  
  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.
  
  From How To Cook Good Curries by Helen Lawson Copyright 1973
 
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