Indonesian Spiced Rice

Indonesian Spiced Rice

This dish was the second part of a meal prepared for the subreddit, /r/52weeksofcooking, where the theme was "Indonesian". This rice was a very good side dish for the Satay Ayum that was prepared with this dish. The colour on it was really good but I wish I had a salad to go with it to compliment it
I used jasmine rice but any white rice should work
I also used homemade chicken broth which does not have a lot of salt in it so you can use cans from the store but you might have to adjust the salt. 



  1. 3 Tablespoons Canola Oil
  2. 1 White Onion Large
  3. 2 Jalapenos
  4. 2 Cloves Garlic
  5. 1 teaspoon Turmeric Ground
  6. 1/2 teaspoon Cinnamon Ground
  7. 2 Cups Jasmine Rice Uncooked
  8. 4 Cups Chicken Broth
  9. 1 Bay Leaf
  10. 2 Green Onions


40 mins
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    Heat Canola Oil in a large pot over medium heat.

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    Chop the Onion, seed and chop the Jalapenos, and peel and mince the Garlic.

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    Add the Onion, Jalapenos, and Garlic and saute until the onion is translucent (about 8 minutes).

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    Stir in the Turmeric, Cinnamon, and Rice. Stir for 2 minutes.

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    Mix in the Chicken Broth, 1/2 cup of Water, and Bay Leaf. Bring the mixture to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed (about 20 minutes).

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    Chop the Green Onions.

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    Remove from the heat, fluff with fork, and let sit for 5 - 10 minutes. Garnish with chopped Green Onions.

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