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Indonesian Rice Bowl

Indonesian Rice Bowl

This satisfying one-dish meal comes from one of the San Francisco Bay Area’s favorite food writers, Renee Shepherd. The popular peanut sauce—and the version in this recipe is perfect—is one of the definitive tastes of the Southeast Asian and Thai cuisines. It all settles beautifully with Thai jasmine rice.

This simplified version of the rijsttafel table, a popular full-rice meal in Indonesia, looks incredibly festive served with all the condiments.

Rice
1 cup Thai jasmine rice
1 cup plus 2 tablespoons water
2½ cups fresh or frozen petite peas (2 pounds fresh unshelled)
2½ cups shredded, sautéed tofu (or organic chicken)
½ cup hot vegetable stock

Sauce
1/3 cup creamy peanut butter
½ cup chicken broth or water
1 tablespoon dry sherry
2 tablespoons rice vinegar
2 teaspoons peeled and grated fresh ginger
1/8 teaspoon cayenne pepper
½ teaspoon sugar
1 clove garlic, minced
2 green onions, white parts only, minced (chop the green tops for garnish)
½ cup chopped roasted peanuts, for garnish

Condiments
Separate small bowls of chutney, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro leaves, mandarin orange segments, chopped applies, plain yogurt.

1. Make the rice. If using a rice cooker, coat the rice cooker bowl with non-stick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water; swirl to combine. Close the cover and set for the regular cycle. If cooking in a pan, follow the cooking directions on the package.

2. Make the sauce. In a medium-size saucepan, combine all the sauce ingredients. Cook over low heat, stirring a few times, until the mixture achieves a sauce-like consistency. Cover and keep warm.

3. When the rice is ready (if using a rice cooker, when it switches to the Keep Warm cycle), sprinkle the peas and tofu on top of the rice. Close the cover and let set for 20 minutes.

4. Transfer the rice mixture to a warmed serving platter with sloped sides. Pour the hot stock and peanut sauce over the rice. Stir gently to combine the peas and tofu with the stock and peanut sauce. Sprinkle with the green onion tops and peanuts. Serve immediately with a choice of condiments.

Serves 4.

Read more: Food, All recipes, Entrees, , , , ,

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger, et al (The Harvard Common Press, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Ultimate Rice Cooker Cookbook

250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cookerbuy now

38 comments

+ add your own
6:19PM PST on Jan 6, 2015

Yum!

3:22PM PST on Jan 6, 2015

Thank you

11:21AM PST on Jan 5, 2015

Rice is nice.

5:02AM PST on Jan 5, 2015

Thanks for sharing

5:27AM PST on Jan 3, 2015

too little garlic, though

5:18AM PST on Jan 3, 2015

thank you

2:29AM PST on Jan 3, 2015

You can keep the peas

2:28AM PST on Jan 3, 2015

You can keep the peas

2:25AM PST on Jan 3, 2015

Noted thanks

2:25AM PST on Jan 3, 2015

Noted thanks

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