Categories: indonesian, side

Ingredients

• 1/4 c Freshly Grated Coconut Or Desiccated Coconut
• 3 c Water
• 1 tsp Tumeric
• 1/4 tsp Salt
• 1 Bouillon Cube
• 3/4 c Water
• 2 1/2 c Long Grain Rice
• Strips Of Red Pepper
• Thin Slices Of Cucumber
• Fried Onion Rings
• Strips Of Flat Omelette

Directions

1. Soak the coconut in the 3/4 litre of water overnight.

2. Strain the water from the coconut; bring to a boil.

3. Add the tumeric, salt and stock cube, dissolved in 2/3 Cup of water.

4. Add the rice to the liquid and cook slowly until all the liquid has been absorbed.

5. If the rice is not cooked, add more liquid and continue cooking, slowly, until done.

6. Decorate with the pepper, onion rings, cucumber and omelette strips.

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