Recipe - Indonesian Yellow Rice

One fourth cup Freshly Grated Coconut Or
Desiccated Coconut
3 cup Water
1 teaspoon Tumeric
One fourth teaspoon Salt
1 Bouillon Cube
2/3 cup Water
2 One half cup 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 Three fourths 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 1/4inch strips and use for a garnish.

From How To Cook Good Curries by Helen Lawson Copyright 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini